Sausage and ricotta cannelloni

Ingredients

• 100ml/3½fl oz red wine
• 400g/14oz Italian sausages, skins removed and sausage meat finely chopped
• 1 onion, finely chopped
• 4 sage leaves, roughly chopped
• 400g/14oz ricotta
• 1 free-range egg, beaten
• 100g/3½oz panko breadcrumbs
• 4 basil leaves
• 200g/7oz mozzarella, cut into 1cm/½in cubes
• 2 x 250g/9oz packets dried cannelloni tubes
• 4 tbsp olive oil
• 150g/5½oz parmesan, grated, plus extra to serve
• salt and freshly ground black pepper
• 600g/1lb 5oz passata
• 1 garlic clove, thinly sliced
• 2 sticks celery, finely chopped