First, to make the cannelloni filling, sauté the listed vegetables in a pan to make a simple base, then add the veal and cook to make a white ragù (without tomato).

Separately, sauté the spinach with olive oil and salt, then let it cool.

Once the ragù is ready and the spinach is cooked, chop both with a knife and combine them together.

Meanwhile, prepare the béchamel sauce. Melt the butter, add the milk, then whisk in the flour. Cook over low heat until thickened, then let it cool.

Make the simple tomato sauce by lightly sautéing the shallot, then add the tomato purée and basil. Once it's ready, let it rest while you start filling the cannelloni.

Before filling the cannelloni, take a baking dish (porcelain is preferred as it retains heat well) and spread a thin layer of béchamel and tomato sauce on the bottom.

Now fill the cannelloni with the veal and spinach mixture and arrange them in the dish. Cover the cannelloni first with a generous layer of béchamel, then sprinkle with grated Parmesan or Grana cheese as you like. There's no need to add a layer of tomato sauce on top.