We are proud to introduce our selection of regeneratively farmed beef in partnership with Farm Wilder, a not-for-profit group who want to bring regenerative farming to the forefront. They have a group of innovative farmers who are reviving the endangered British wildlife in harmony with livestock farming. Here is a recipe using the Farm Wilder fortified beef mince, which is enhanced with organ meat including, heart, liver and kidney for added nutrients and tastes just as good as regular mince, by our food writer Matt Burgess. For more of Matt's content search for @matblak on Instagram.

Ingredients

For the filling

1kg minced fortified regenerative beef by Farm Wilder

1 tbsp quality olive oil

3 garlic cloves, crushed

1 large onion, finely chopped

3 carrots, finely diced

3 celery sticks, finely diced

1 jar (660g) passata with herbs

1 bunch fresh basil, leaves picked, stalks chopped

pinch caster sugar

salt & pepper to taste

300g dried cannelloni tubes

For the topping

50g plain flour

50g butter

600ml whole milk

140g parmesan, grated

Method

Heat the olive oil in a large pan. Add the onion, carrot, and celery and sweat them gently until softened and sweet, about 10 minutes. Stir through garlic and cook for another minute.

Add the fortified minced beef and brown it well, breaking it up as you go. Season generously.

Pour in the passata, chopped basil stalks, a pinch of sugar, and half the basil leaves. Simmer low and slow for 30–40 minutes, stirring occasionally, until rich and thickened.

In a separate saucepan, melt the butter. Stir in flour and cook for 2 minutes, then gradually whisk in the milk until smooth. Let it bubble gently for 5–6 minutes until thickened. Season with salt, pepper, and half the parmesan.

Preheat the oven to 180°c (fan).

Spoon the beef mixture into the cannelloni tubes (use a piping bag or teaspoon — messy is fine, it’s part of it). Arrange in a large baking dish in a single snug layer.

Any mince left over spoon over the prepared cannelloni 

Pour the béchamel over the filled tubes. Scatter with the remaining parmesan

Bake for 40 minutes until golden, bubbling, and the pasta is tender.

Drizzle with a little olive oil. Serve with a crisp salad or just a hunk of bread to mop up the sauce.

Top tips

This dish feeds a crowd. The longer the beef ragù cooks, the deeper the flavour, you can even make it a day ahead.

Swap beef for pork and veal mince for a more traditional Italian-style filling.

Let it rest 10 minutes after baking, the flavours settle, and it slices more cleanly.