Cut the meat in 1cm blocks. Pour some olive oil into a pot and start brewing the meat. When the meat has the desired color, add the chopped onion, the celery, the bacon, the rosemary and steam for at least 5 minutes. Quench with wine, add some fresh tomato and the vegetable broth. Cover the pot and cook in slow heat for 45 more minutes. The meat is ready. If you like, you might glaze your sauce. Fill the cannelloni with the meat you prepared.
In a mixer, add the ricotta with the milk and mix for 1 minute. Then add the spices along with 20gr of parmesan.
In a tray, bed the sauce made during the cooking process, then the cannelloni side by side. Pour the ricotta cream and spread some parmesan on the top. Bake for 35 minutes in 170ºc.
Tip: Let the food rest for 30 minutes before serving.