- Preheat the oven to 200°C. For the filling, fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 minutes. Remove and set aside. Add the oil and cook the onion for 5 minutes, until soft. Add the garlic for 1 minute more, then tip in the beef and 3⁄4 of the tomato purée and the sugar. Simmer for 20 minutes while you make the white sauce.
- Heat the butter in a small pan. When foaming, stir in the flour for 1 minute. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 minutes while stirring. Remove from the heat and stir in the soft cheese with the seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
- To assemble, pour the remaining tomato sauce into the base of a large baking dish. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. Cook in the oven for 40-45 minutes until the top is golden brown. Garnish with chopped fresh basil.