Meat Cannelloni with Cheese and Tomato Sauce

Boil the cannelloni sheets in salted water until al dente.

Carefully remove them from the water using a slotted spoon and place the cooked pasta on a cloth lightly sprinkled with grated cheese. Set aside.

Heat the sunflower oil in a skillet and sauté the chopped onion and garlic over low heat until the onion becomes translucent.

Add the ground beef, celery, and carrots, stirring to ensure even cooking.

Cook the meat for 5 minutes, then add the tomato purée and hot beef broth. Cover the skillet and cook for an additional 10 minutes over low heat.

Remove from heat, season with salt and pepper, and set aside.

In a saucepan, melt the butter over low heat. Add the flour and stir until combined. Gradually add the hot milk, stirring constantly.

Dissolve the cornstarch in a little water and add it to the mixture, continuing to cook over low heat while stirring until the sauce thickens slightly.

Finally, add both types of cheese and cook for one more minute. Season with nutmeg, remove from heat, and set aside.

Place a portion of the meat filling on each cannelloni sheet and roll them up.

In a baking dish greased with oil, spread a layer of tomato sauce. Arrange the rolled cannelloni on top, then cover them with the cheese sauce and the remaining tomato sauce.

Bake in a preheated oven at 200°C (400°F) for 10 minutes until golden and bubbling.

Serve the meat cannelloni with cheese and tomato sauce, garnished with fresh basil leaves.