Buongustaio's Cannelloni

First of all, prepare the pasta dough for the cannelloni

Let it rest and meanwhile put in a terracotta pot half of the butter, the olive oil, the ground beef and veal, the chicken previously deboned and chopped, the chicken livers and the sausage removed from its casing and broken up

Place the pot over medium heat and cook until the ingredients are browned

Stir occasionally with a wooden spoon

Add two ladles of broth, season with salt and pepper, and continue cooking for about 4 hours, adding more broth from time to time if necessary

Now take the dough ball again and on a floured work surface roll out a thin sheet from which you will cut 12 x 8 cm rectangles

Boil them in plenty of salted water, drain them al dente and briefly run them under cold water to stop the cooking

Then lay them out on a damp cloth and fill them one by one with the filling