2 pounds Italian sausage
1 pound lean ground beef
2 eggs, beaten
1 1/2 onion, chopped
1 cup dry bread crumbs
1/2 cup milk
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
8 ounces cavalli cheese, shredded
Preheat oven to 350 degrees F (175 degrees C).
Place the meat in a large, deep skillet. Cook over high heat until evenly brown on all sides. Drain excess grease; place in a large bowl. Sprinkle browning meat with egg and onion; mix with bread crumbs, milk, olive oil, Worcestershire sauce, basil, salt, black pepper and olive oil. Stuff each roll with one-half of the meat mixture. Roll in cheese; spoon in remaining meat mixture.
Place stuffed rolls in a large stock pot, leaving the bottom of the pot loosely covered. Cook over medium heat until evenly brown and drain. Serve warm.