Italian Sausage and Ricotta Cannelloni - San Remo

Ingredients

• San Remo Cannelloni 250g
• 50g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)
• ¼ cup olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely sliced
• 2x 400g tins whole tomatoes
• 1 cup basil leaves
• ¼ cup extra virgin olive oil
• 300g Italian pork and fennel sausages, sliced to remove the meat and meat pulled apart into 3cm pieces
• 4 cloves garlic, finely chopped or grated
• 1 tsp chilli flakes (optional)
• 1 tsp fennel seeds
• 400g ricotta
• 100g baby spinach, roughly chopped
• 100g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)
• 30g unsalted butter
• 30g plain or 00 flour
• Pinch of finely grated nutmeg
• 300ml full cream milk