Cannelloni: Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, separate shells and set aside.
Preheat oven to 260 degrees C.
In a baking dish combine veal, carrots, celery, diced onion and spinach. Stir well. Stir in salt, pepper, olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft; 30 to 40 minutes. Stir frequently. If meat begins to smoke reduce heat to 200 degrees C.
Let meat mixture cool 15 minutes then process in food processor until finely chopped. Return to the baking dish and stir in cream, tomatoes, Parmesan, Italian mixed herbs and basil. Bake 20 minutes more. Remove from oven and let cool.
While meat mixture is cooling enough to handle, make tomato sauce.
Reduce oven temperature to 180 degrees C.
Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean baking dish. Pour tomato sauce over shells and bake 20 minutes or until sauce is bubbly.
Sauce: Puree tinned tomatoes with their juice in food processor until smooth. In large frypan over medium heat, heat olive oil. Saute garlic and onion until soft. Stir in pureed tomato, salt and pepper. Cook 5 to 10 minutes or until no longer watery. Add basil leaves and cook 1 minute more.