Cook the cannelloni, drain and set aside. Meanwhile, preheat oven to 260 degrees C.
In a large baking dish, crumble the mince and toss with the carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until the mince is brown and vegetables are soft, about 30 to 40 minutes. Note: be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 200 degrees C. Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and 2 tablespoons of basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 180 degrees C. Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 23x33cm baking dish.
To make the tomato sauce: empty the tinned tomatoes (and liquid) into the food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large frypan. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add the blended tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.