Method

In a frying pan fry off onion, garlic & celery in olive oil until soft, add beef mince & fry until browned, add wine & reduce it by a half, add canned tomato, water, stock & bay leaf then cook on lowest heat for 1 hour, keep your eye on it in case it dries out, if it does add a little water, when finished set aside to cool, ragu needs to be quite dry at this stage so if still wet cook a bit longer with lid off stirring all the same time until dry.

Make the tomato sauce add oil, chilli & garlic to a pan & cook until garlic is very light brown, add passata & mix to stop garlic going brown & bitter, add basil, sugar & salt stir & cook for 1 min, remove from the heat & allow to cool.

Fill each Cannelloni tube with the ragu.

Pre heat oven at 200'c.

Pour the tomato sauce in the bottom of a baking dish, then place filled cannelloni tubes on top for the sauce.

Make the white sauce by melting the butter in a pan on a medium heat, add flour & cook out for 1 min, take off the heat add milk, bay leaf & stock cube, Whisk sauce until there is no lumps, place pan back on the heat & cook until it stars to boil, then carefully pour over cannelloni tubes, grate over Parmesan cheese & a good grind of black pepper.

Bake in the oven for 25 to 30 min or until brown on top.