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Preheat oven to 180°C.
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Heat a large frypan over medium to high heat, add olive oil, onion, carrot, celery and garlic and sauté until softened.
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Add mince, break up into small pieces with a wooden spoon, season with salt and pepper and cook until no longer pink.
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Stir through tomato paste and cook for a further two minutes.
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Transfer the mix to a food processor and pulse until finely ground. Place into a large bowl.
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Melt butter in a medium saucepan over medium heat, add flour and cook, stirring continuously, until sandy in colour.
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Slowly add milk, whisking continuously, add bay and nutmeg and simmer until thickened. Add parmesan and season with salt.
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Combine a ⅓ cup of béchamel with the filling mix.
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Place the filling mix into a piping bag and fill the Cannelloni.
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Pour half the pasta sauce into the base of a baking tray followed by half the bechamel.
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Place the filled Cannelloni on top of the sauces.
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Pour the remaining pasta sauce and béchamel over the Cannelloni, cover with foil and bake for 45 minutes.
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Uncover, sprinkle with mozzarella and bake for 10 minutes.
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Garnish Cannelloni with chopped parsley.
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Serve and enjoy with family and friends!
