Make the meat sauce: Finely chop the onion, celery, and carrot.

In a pot, heat a few tablespoons of olive oil and sauté the vegetables for a few minutes.

Add the ground meat, cook over high heat until browned, then add the blended tomatoes. Lower the heat, cover, and simmer for 3 hours.

Make the béchamel: In a bowl, mix the flour with salt, pepper, nutmeg, and a little milk.

When it starts to bubble, add the flour mixture and cook, stirring constantly, until thickened. Remove from heat.

Make the filling: In a bowl, mix the tortellini filling with the ricotta, salt, pepper, and nutmeg. Refrigerate to let the flavors blend.

Make the pasta: On a work surface, make a well with the flours and add the eggs in the center. Knead until you have a smooth dough ball.

Prepare the cannelloni: In a pot, bring water to a boil with a little coarse salt and a few tablespoons of vegetable oil. Boil a few pasta rectangles at a time for 1 minute.

Drain, rinse under cold water, and lay them out on a clean kitchen towel to dry.

Place some filling along the long side of each rectangle, shape into a log, and roll up.

In a baking dish, spread a little meat sauce and béchamel on the bottom. Arrange the cannelloni to fill the dish.

Top generously with more meat sauce and béchamel, then sprinkle with plenty of grated Parmesan cheese.

Note: You can freeze the cannelloni either before or after baking.