Preheat the oven to 190°C (375 F). Prepare a large baking pan or ovenproof dish (place empty dry cannelloni to ensure correct size of pan/dish).
In a large non-stick skillet, add 1 tbsp. olive oil and saute onions until soft and transluscent (approx 5-7 minutes). Add garlic and dried herbs (Italian seasoning, chilli, oregano) and saute for another minute, stirring constantly.
Add white wine, increase heat to high, and deglaze the skillet.
Add thinly sliced and diced carrots and ground meat. Cook ground beef on medium heat until cooked through (about 4-5 minutes). Use a wooden spoon to break up chunks of meat while cooking.
Add tomato passata and vegetable stock, decrease heat to medium and bring to a simmer. Simmer for 15-20 minutes. If sauce starts to dry out, add more water.
In the meantime, prepare the béchamel sauce. In a small saucepan on medium-high heat, melt the butter and slowly add sifted flour, whisking thoroughly as you go.
Add the milk and nutmeg and stir the mixture continuously and bring to a simmer. The sauce should start to thicken up. Turn off heat and shredded add emmental or cheddar cheese.
Pour some bolognese sauce on bottom of baking pan (enough to cover bottom). Spoon bolognese mixture into piping bag. Snip off tip or add a large round frosting tip (it should be large enough for bolognese sauce to pass through). Pipe bolognese mixture into each of the dry cannelloni tubes. Place one end at of each tube flat on a plate/baking dish so that mixture doesn't come out. If you don't have a piping bag, fill cannelloni by placing 4-5 teaspoonfuls of sauce into each tube.
Lay each cannelloni tube into baking dish, placing cannelloni as close as possible next to each other.
Pour ½ of water in baking dish around cannelloni so that they are at least half-way surrounded by water.
Pour béchamel sauce on top of cannelloni, and spread sauce to cover the whole dish. Add shredded mozzarella cheese (optional) on top and bake in preheated oven for approximately 28-35 minutes until the pasta is tender and the top is golden-brown.Make sure to check your pasta half-way through baking. Add some water if it starts to dry out. Sprinkle with chopped parsley and serve.