Homemade Beef Cannelloni

Warm the olive oil in a wide pan over a medium heat. Add the onion and carrot with a pinch of salt, then cook for 8–10 minutes until softened and sweet.

Stir in the garlic and beef mince. Fry until the beef is browned, breaking it up with a spoon, then add the tomato puree and cook for 1 minute.

Pour in the red wine, if using, and let it bubble down. Add the beef stock, half a tin of chopped tomatoes, oregano and plenty of black pepper. Simmer for 25–30 minutes until thick, then cool until easy to handle.

Meanwhile, make the tomato sauce. Tip the remaining chopped tomatoes into a saucepan with a splash of water, basil stalks if you have them, salt and pepper. Simmer for 20 minutes, then stir in most of the torn basil.

Heat the oven to 200°C/180°C fan. Spoon a little tomato sauce into a baking dish. Fill the cannelloni tubes with the beef mixture and arrange them in a single layer.

Cover the pasta completely with the remaining tomato sauce. Scatter over the mozzarella and Parmesan, making sure the pasta edges are tucked under the sauce so they cook evenly.

Bake for 35–40 minutes until bubbling, golden and tender when pierced with a knife. Rest for 5 minutes, then finish with the remaining basil and take to the table with a crisp green salad.