Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.

Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.

Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.

Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.

Add beef and cook, breaking it up as you go, until it all changes from red to brown.

Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.

Remove and cool slightly.

Preheat oven to 180°C/350°F.

Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).

Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.

Sprinkle with cheese, loosely cover with foil.

Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.

Remove from oven, sprinkle with parsley if using then serve!