Heat oil in a large pot or deep skillet over medium high heat. Add the onions and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook stirring for 3-4 minutes until the meat is browned all over.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients and stir. Bring to the boil, reduce to a medium heat and cover with a lid. Cook for about 20-30 minutes stirring occasionally, until you have a rich, thick sauce. Set aside and let it cool.
Mix all the topping ingredients to a medium size sauce pan (except cooking cream and cheddar) bring to boil, reduce to a medium heat and cook over medium for 10 minutes.
Preheat oven to 355℉/180℃.
Pour 1/3 of the topping sauce into the base of a large baking dish. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the remaining topping, then, sprinkle with mozzarella cheese. Pour over the cooking cream. Season with black pepper.
Bake for 40-45 minutes until the pasta is tender and topping golden.
