Recipe Ingredients
- 1 pkg. Celentano Stuffed Shells
- 1 white onion, diced
- 4 celery ribs, thinly sliced
- 2 carrots, peeled and diced small
- 5 garlic cloves, thinly sliced
- 1/4 cup olive oil
- 1/4 lb. pancetta, finely chopped
- 1 lb. veal (optional)
- 1 lb. ground pork
- 1 can ( 6 oz.) tomato paste
- 1 cup milk
- 1 cup white wine
- 1 cup water
- 1 tsp. chopped, fresh thyme
- Salt and black pepper to taste
- Parmesan cheese, if desired
Recipe Directions
- In a heavy bottom pot over moderate heat, cook the onion, celery, carrot, and garlic in olive oil and season with salt and black pepper. Cook stirring occasionally for 5-7 minutes until vegetables are softened.
- Add the pancetta, veal (optional) and pork and cook over high heat, stirring to break up the lumps. Cook until the meat is fully cooked through for 6-8 minutes.
- Stir in the tomato paste, milk, wine, water, and thyme and gently simmer covered until sauce begins to thicken about 1 hour. Adjust seasoning with salt and black pepper.
- Preheat oven to 350°F.
- In a casserole dish, cover the bottom of the baking dish with some of the Bolognese sauce.
- Add the stuffed shells to the baking dish and cover the top of the stuffed shells with additional Bolognese sauce.
- Cover the baking dish with foil and bake for 30-35 minutes.
- Divide among serving plates and sprinkle with Parmesan cheese if desired. Serve immediately. Refrigerate or freezer any remaining Bolognese sauce.
