Boil water in pot and add Sea Salt. Once boiling add Spinach. Let it boil for 10 - 15mins and sieve it.

Preheat oven at 150 C

Place skillet on burner and add olive oil, garlic and onions and cook for 10mins.

Then add Spinach and Ricotta and stir for 5mins or until mixed well.

Add Vegetable Stockpot, Infusion Stockpot, Basil, Parsley, Salt and Pepper and stir well for another 5mins.

Add White Wine, Half a packet of Bascamella and Parmesan cheese and stir well until mixture looks thick and a bit creamy.

Stuff all 30 Cannelloni and place in a dish of your preference. Always remember to use either non stick dishes or glaze dish well.

Once Cannelloni in dish, pour a bit of milk in dish to cook well (do not pour a lot cause cannelloni will become soggy)

Spread the remaining Bascamella on Cannelloni making sure they are all covered and spread remaining Parmesan cheese.

Place dish in oven and bring the heat up to 200 C. Mind the cannelloni cause we do not want to burn them and start preparing the sauce.

Sauce:

Place skillet on burner add olive oil, garlic and onions, and cook for 10 mins.

Add in Minced Beef and stir it until beef cooked well.

Add Tomato Pulp and Tomatoes Puree and stir for 5mins.

Add Red Wine and stir for 2mins.

Add Beef Stockpot, Salt, Pepper and Tomato Cup of Soup. Stir well for 2mins.

Finally add sugar and stir for 5mins.

Once everything is cooked place Tomato sauce first on plate, then serve Cannelloni on top and serve bread with it.

And this is how we cook it in Malta!!! Mediterranean Style