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Stuffing:
Heat olive oil in a large skillet and add onion. Cook, stirring, until soft and golden. Add garlic, celery and carrot and cook until tender. Add ham and cook 8 – 9 minutes more. Add the ground meat and combine well with the rest of the ingredients. Pour wine and cook 3 minutes until alcohol evaporates. Season with salt and pepper.
Cover skillet, lower heat and cook 15 – 20 minutes more. Transfer preparation to a bowl and cool. Reserve.
Bechamel sauce:
Melt butter in a medium size pan and gradually add flour while stirring. Cook for 2 minutes. Gradually add milk and continue stirring until sauce thickens. Season with salt, pepper and nutmeg.
Add parmesan cheese and combine. Cool.
Pour Bechamel sauce over meat stuffing and mix. Season with half of the parmesan cheese, chopped parsley and nutmeg. Add 2 eggs and mix well.
Pasta:
Cook lasagne noodles in salted boiling water, for 2 to 3 minutes and transfer to paper towels or kitchen towels to drain.
Spread half of tomato sauce on the bottom of a buttered serving dish.
Spread 1 ½ - 2 tablespoons of stuffing to each noodle and roll to enclose filling. Arrange cannelloni, seam side down, in one layer in serving dish.
Combine heavy cream with remaining tomato sauce and season with salt and pepper. Pour this mixture over the cannelloni. Sprinkle remaining parmesan cheese and scatter small butter cubes on the top.
Bake in preheated moderate oven to 350ºF (180ºC) for 30 to 40 minutes until hot and llightly browned.
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