Method
Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

1. Heat the olive oil in a deep frying pan. Add onion, celery and carrot and cook over moderate heat until softened. Add the garlic and cook 1 minute. Add veal, pork and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine and reduce for 1 minute. Stir in stock. Add herbs, bay leaf, salt and pepper. Bring the mixture to the boil. Reduce heat, cover and simmer for 15 minutes. Uncover and reduce liquid until almost dry. Discard bay leaf. Remove from heat and set aside to cool.
2. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 50g Parmesan cheese.
3. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
4. Combine the passata and cream, set aside.
5. Cut the pasta sheets crosswise into 13cm lengths. In a pot of boiling salted water, cook the pasta sheets a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the sheets in one layer on kitchen roll to drain.
6. Spoon 4 tablespoons of the filling down the centre of one sheet, and roll the sheet to enclose the filling. Transfer the cannelloni, seam side down, to a well buttered baking dish. Repeat with the remaining pasta sheets and filling, arranging in single layer. Ladle the passata and cream mixture over the cannelloni and sprinkle with the remaining 25g Parmesan cheese.
7. Bake at 200 C / Gas mark 6 for 10 minutes, or until bubbling. Cook under the grill about 10cm from the heat for 2 minutes or until top is golden.