4 eggs
1 c. flour
1 c. water
Pinch of salt

Make batter thinner than pancake batter. Pour 1 tablespoon batter in slightly greased 6 inch fry pan. Tip skillet until batter covers bottom. Cook over medium heat until lightly browned on one side. Turn over and cook for a few seconds on other side. Stack on platter until all are cooked. Keeping covered with a clean cloth.

FILLING:

2 lb. hamburger
2 c. bread crumbs
1/2 c. Romano cheese
Salt, pepper, sweet basil, parsley, garlic to taste

Mix all ingredients together and make meat balls and drop in boiling spaghetti sauce.

Whip 2 pounds Ricotta cheese with 2 eggs, 1/2 cup Romano cheese, salt and parsley to taste. Spread 1 teaspoon cheese mixture on each canoloni. Mash meat ball and sprinkle meat over cheese. Roll and put in flat pan with sauce. Line rolled canoloni side by side. Spread more sauce on top and sprinkle with Romano cheese. Bake 5-10 minutes at 350 degrees.

SPAGHETTI SAUCE:

2 cans tomato paste
2 cans tomato sauce
1 clove garlic
1/4 tsp. parsley
1/4 tsp. sweet basil
1/4 tsp. oregano
2 tbsp. cooking oil

Brown garlic in cooking oil over low heat. Add seasonings and stir. Add tomato paste and cook until dark red. Then add tomato sauce and stir to blend. Add more water as sauce cooks. Simmer 3 hours or more.