Step 1

Heat half the oil in medium saucepan; cook celery, onion, carrot, chilli and garlic, stirring, until onion softens. Add pancetta; cook, stirring, 3 minutes. Remove from pan.

Step 2

Heat remaining oil in same pan; cook beef and pork, stirring, until browned. Return pancetta mixture to pan with wine; boil, uncovered, until reduced by half. Add milk; bring to the boil. Boil, uncovered, until reduced by half. Add stock, undrained tomatoes and paste; bring to the boil. Reduce heat; simmer, uncovered, about 1 hour 10 minutes or until thickened. Season with salt and pepper. Cool 20 minutes.

Step 3

Preheat oven to 200°C/400°F. Oil shallow 3.5-litre (14-cup) ovenproof dish.

Step 4

Combine cream and cheese in large jug; season with salt and pepper. Spread 1 cup of the cream mixture over base of dish.

Step 5

Carefully tear each cannelloni sheet into three pieces. Place ¼ cup of beef mixture along one short side of each piece; roll to enclose. Place cannelloni, seam-side down, into dish; pour remaining cream mixture over cannelloni. Cover with foil.

Step 6

Bake cannelloni 30 minutes. Uncover; bake about 15 minutes or until browned. Stand 5 minutes before serving.