Bolognese Cannelloni - cooking recipe

Ingredients

2 tbsp olive oil
1 stalk celery, trimmed, finely chopped
1 None small Spanish onion, finely chopped
1 None small carrot, finely chopped
2 None fresh long red chilies, finely chopped
1 clove garlic, minced
1 1/2 oz pancetta, finely chopped
9 oz ground beef
7 oz ground pork
1/3 cup dry white wine
1/3 cup milk
1 cup chicken stock
1 (13.5 oz) can diced tomatoes
2 tbsp tomato paste
2 1/2 cups heavy cream
2 oz grated Parmesan cheese
9 oz fresh cannelloni sheets, each sheet torn into 3 pieces

Preparation

Heat 1 tbsp oil in a medium saucepan. Cook celery, onion, carrot, chilies and garlic, stirring, until onion softens. Add pancetta and cook, stirring, for 3 mins. Remove from pan.
Add remaining oil to pan. Cook beef and pork, stirring, until browned. Return pancetta mixture to pan along with wine. Bring to a boil and cook, uncovered, until reduced by 1/2. Add milk and bring to a boil. Boil, uncovered, until reduced by 1/2. Add stock, tomatoes and tomato paste. Bring to a boil then reduce heat and simmer, uncovered, for about 1 hour 10 mins, or until thickened. Season. Let cool for 20 mins.
Preheat oven to 400\u00b0F. Oil a large shallow baking dish. Combine cream and cheese in large measuring cup. Season. Spread 1 cup of cream mixture over base of prepared dish.
Arrange cannelloni pieces on a clean work surface. Place 1/4 cup beef mixture along 1 short side of each piece then roll up to enclose. Place cannelloni, seam-side down, in prepared dish. Pour remaining cream mixture over top then cover dish with foil. Bake for 30 mins. Uncover and bake about 15 mins, or until browned. Let stand for 5 mins before serving.