Cannelloni

Dry-fry the mince for about 5 minutes, until browned. Tip into a colander and drain.

Heat the olive oil in the pan and cook the bacon, onion, carrot and celery for 10 minutes, until tender.

Add the cooked mince and the remaining ingredients, season, and cook slowly for at least 1 hour.

Purée the Ragu sauce with 1tbsp water and sieve to get a smooth purée. Depending on its temperature, either gently warm through or leave to cool before serving.

Put fresh lasagne sheet into a bowl and cover with boiling water, leaving to stand for a few minutes

Purée 2tbsp of the Ragu sauce and mix with 1tbsp of the original chunky Ragu sauce.

Place on the lasagne sheet and roll up. Put on a plate, seam-side down, and chill until firm.

Cut each roll into five pieces and place in an ovenproof dish to heat through in the oven or microwave. Serve with cheese and salad.

Preheat the oven to 180ºC, 160ºC fan oven, 350ºF, gas 4. Take out the children’s portions and season the Ragu sauce with salt and pepper and stir through flat-leaf parsley.

Take half the fresh lasagne sheets widthways. Fill each with a good amount of Ragu mixture and roll or fold up. Place in an oval or square ovenproof dish with the fold underneath.

Pour over cheese sauce and scatter with mozzarella. Bake for 30 minutes, until piping hot and golden. Serve with rocket salad.