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+## Ingredients:
+### Sauce
+- 1 tbsp olive oil
+- 2 garlic cloves, minced
+- 1/2 onion, finely chopped
+- 1 carrot, small, finely chopped (optional)
+- 1 celery rib , finely chopped (optional)
+- 800g / 28oz crushed tomato, canned
+- 2 cups (500ml) chicken stock
+- 1/2 tsp EACH thyme, oregano, salt, pepper
+- 1/4 tsp chilli flakes (optional)
+
+### Spinach Beef Filling
+- 1 tbsp olive oil
+- 2 garlic cloves, minced
+- 1/2 onion, finely chopped
+- 500g / 1lb beef mince, lean
+- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out 
+- 1 beef bouillon cube
+- 1/2 tsp pepper
+- 1 tsp Worcestershire Sauce
+- "<b>Cannelloni</b>"
+- 21 to 24 "no boiling needed" cannelloni tubes OR 10 Manicotti tubes
+- 2 cups mozzarella cheese, freshly grated
+- Chopped parsley (optional)
+
+## Instructions:
+
+### Sauce
+- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
+- Add remaining Sauce ingredients then stir bringing to a simmer. Lower heat to medium, cover with lid and simmer for 10 minutes.
+- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
+
+### Spinach Beef Filling
+- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
+- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
+- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
+- Remove and cool slightly.
+
+### Assembly & Baking
+- Preheat oven to 180°C/350°F
+- Stand cannelloni tubes upright in a container and fill (fingers, teaspoon, piping bag)
+- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13” dish. Lay the cannelloni on top, then pour over remaining Sauce.
+- Sprinkle with cheese, loosely cover with foil.
+- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
+- Remove from oven, sprinkle with parsley if using then serve!