Veal Cannelloni with Camembert Rosée Sauce

Ingredients

• 45 ml (3 tbsp) extra-virgin olive oil
• 3 shallots, chopped
• 1 medium Savoy cabbage, chopped finely
• 675 g (1 1/2 lb) ground veal
• 625 ml (2 1/2 cups) dry white wine
• 300 g (10 oz) camembert, rind removed
• 15 ml (1 tbsp) fresh thyme leaves
• 100 g (1 cup) bread crumbs
• 70 g (1/2 cup) Parmesan cheese, grated
• 2 eggs
• 5 ml (1 tsp) sea salt
• 5 ml (1 tsp) freshly ground pepper
• 12 fresh lasagna noodles, 10 cm x 12 cm (approx. 4” x 5”), cooked
• 30 ml (2 tbsp) salted butter
• 2 shallots, chopped
• 2 garlic cloves, minced
• 250 ml (1 cup) dry white wine
• 796 ml (28 oz) canned Italian plum tomatoes, diced, drained
• 1 bay leaf
• 375 ml (1 1/2 cups) 35% cream
• 90 g (3 oz) camembert, diced
• 30 ml (2 tbsp) bread crumbs
• 45 ml (3 tbsp) Parmesan cheese, grated
• fresh thyme leaves to taste