A delicious pasta bake with cannelloni tubes filled with beef ragu and topped with melted cheese and basil.
Make the tomato and basil sauce: Finely chop the red onion. Crush the garlic cloves. Heat the oil in a frying pan and add the onion. Soften for 5 minutes until translucent. Add the garlic and gently fry for 1 minute. Add the beef mince and fry for 5 minutes. Add the passata, sugar and red wine vinegar to the saucepan. Turn up the heat until the mixture starts to bubble. Reduce the heat, then simmer the sauce uncovered for 15 minutes, stirring occasionally. Sprinkle in the dried basil and season with salt and pepper.
Make the béchamel sauce: melt the butter in a saucepan over medium heat. Add the flour and stir with a wooden spoon. Cookout the paste for 2-3 minutes, ensuring the roux does not burn. Whilst stirring, add the milk in a steadily until fully incorporated into the roux. Bring to a simmer, then reduce the heat to low. Add the nutmeg and season with salt.
Pre-heat the oven to 180C. Using a small spoon, push the beef mixture into the cannelloni tubes. Transfer to a large baking dish. Repeat with 16 tubes.
Top the cannelloni with torn mozzarella and grated parmesan. Bake 30 minutes until the top is golden brown. Garnish with fresh basil leaves.