• Start by heating a non stick pan. Add oil and when its hot add the onions, garlic and paprika. Cook for 2 minutes and add the beef mince, cook on medium heat till brown (add a drop of water if you must to stop it from burning)
• Once the mince is nicely brown remove it and place in a bowl on the side.
• Same pan, pour in the canned tomatoes (pouring about a 1/4 each water into the cans, shake and add into the sauce).
• Cooking on medium to high heat depending on your stove, now add the passata, salt, pepper and tomato paste. Cook for 10 minutes or until the water is now a sauce.
• Before returning the mince to the pan, scoop some tomato sauce out and spread it thinly onto an oven dish. (first layer before placing the cannelloni down)
• Return the mince to the tomato sauce, a dash of fresh cream, spinach, basil and parsley. Cook for 5 to 7 minutes. The sauce should be a thick beef mince and tomato sauce if not, continue on simmer.

FILLING THE CANNELLONI TUBES

• Have the cannelloni tubes and the pan with the filling near you to make working easier. Start filling the tubes and lay them onto the 'first layered' sauce in the pan.
• Pour fresh cream over 1st layer of tubes and sprinkle some cheese over.
• Get the next row of tubes filled and lay them over the first, another layer of cream and cheese till done.
• Bake for 25 to 30 minutes or until golden brown.
• Serve with fresh greens.