Cannelloni Florentine Recipe

Ingredients

1 (8 ounce) package cannelloni pasta
8 ounces ground veal
2 carrots, chopped
1/2 stalk celery, chopped
1/2 yellow onion, chopped
10 ounces spinach, rinsed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil