Honeycomb cannelloni recipe
 Cannelloni pasta tubes, positioned upright in a snug pan, with a classic slow cooked ragu spooned over the top. Topped with mascarpone, mozzarella and Parmesan. olive oil2 garlic cloves, finely chopped2 onions, finely chopped2 carrots, peeled and finely chopped2 celery sticks, trimmed and finely chopped3–4 bushy sprigs fresh rosemary, leaves picked800g/1lb 12oz beef mince1 cinnamon stick700ml jar passata300ml/½ pint beef stock500g/1lb 2oz mascarpone 150ml/¼ pint whole milk1 large free-range egg100g/3½oz Parmesan, finely grated500g/1lb 2oz cannelloni 150ml/¼ pint boiling water150g/5½oz mozzarella, a mixture of grated and bocconcini works wellsea salt and freshly ground black pepper olive oil 2 garlic cloves, finely chopped 2 onions, finely chopped 2 carrots, peeled and finely chopped 2 celery sticks, trimmed and finely chopped 3–4 bushy sprigs fresh rosemary, leaves picked 800g/1lb 12oz beef mince 1 cinnamon stick 700ml jar passata 300ml/½ pint beef stock 500g/1lb 2oz mascarpone 150ml/¼ pint whole milk 1 large free-range egg 100g/3½oz Parmesan, finely grated 500g/1lb 2oz cannelloni 150ml/¼ pint boiling water 150g/5½oz mozzarella, a mixture of grated and bocconcini works well sea salt and freshly ground black pepper green salad green salad Method 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. 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. 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.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. 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 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. 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. 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. 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. 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. 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. 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. 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. 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. 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 35–45 minutes, or until golden and bubbling on top. 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 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Recipe tips You may need slightly more or less cannelloni depending on the size of your dish. A flat-bottomed, flameproof dish is ideal.