Cooking instructions: First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture. Make a ball of it, cover it with film and leave it to rest for 1 hour in the fridge. Prepare the sauce now. Fry the garlic in a little oil in a pan and then add the tomato sauce and a pinch of salt. Cook for 15 minutes, until the sauce thickens. Scent with a basil leaf and set aside. Now prepare the béchamel. Put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt, and nutmeg. Continue stirring until the cream thickens. Now comes the filling: sweat the finely chopped onion and garlic in a little oil. Add the chopped celery, carrots and then the minced meat. Remove the sausage’s casing, break up the meat with your hands, and add it to the fried onions. Add the wine, salt, pepper, nutmeg and cook for 15 minutes. Off the heat, add the egg and mix well. Take the pasta from the fridge, divide it in half and start to roll it out with the pasta roller until you get sheets that are 2 mm thick. Cut it into 6 x 2¾ inch rectangles that you will blanch one by one for a few seconds in a saucepan with salted water. Roll out the sheets on a cloth, stuff them with a little filling and roll them upon themselves. Butter a baking pan, arrange the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel sauce. Sprinkle with Parmesan cheese and bake at 340°F for 15 minutes.