Gourmet Cannelloni

Preparation:

Preparation: First prepare the dough for the cannelloni. Leave it to rest and, in the meantime, put half the butter, the oil, the beef and veal, the previously boned and minced chicken, the chicken livers and the skinned and chopped sausage in an earthenware container. Place the pan on a moderate heat and cook until the ingredients have browned. Stir occasionally with a wooden spoon. Add two ladles of broth, salt and pepper and continue cooking for about 4 hours, occasionally adding more broth if necessary. Now take the dough ball and, on the floured work surface, roll out a thin sheet, from which you will obtain rectangles of 12 x 8 cm. Boil them in abundant salted water, drain them al dente and pass them for a moment under running cold water to stop cooking. Then line them up on a damp cloth and fill them one by one with the filling, placing them on the bottom of a generously buttered baking dish. Sprinkle with a lot of Parmesan cheese, put a few knobs of butter here and there and continue like this until all the ingredients are used up. Finish with plenty of cheese and a few curls of butter and put in the oven for about 30 minutes.