Skip to content

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F.
  5. In a casserole dish, cover the bottom of the baking dish with some of the Bolognese sauce.
  6. Add the stuffed shells to the baking dish and cover the top of the stuffed shells with additional Bolognese sauce.
  7. Cover the baking dish with foil and bake for 30-35 minutes.
  8. Divide among serving plates and sprinkle with Parmesan cheese if desired. Serve immediately. Refrigerate or freezer any remaining Bolognese sauce.