Honeycomb cannelloni

Method

1. Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally.

2. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned.

3. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick.

4. When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning.

5. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 45 minutes, or until golden and bubbling on top.

6. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad.