Bacon Pasta Shells with Bolognese Sauce
2017-06-02 12:57:44
Ingredients
- 12-15 Large Pasta Shells
Filling
- 2 tbsp. chopped onion
- 1 clove minced garlic
- 2 tbsp. Olivia's Bacon Olive Oil
- 1 tbsp. butter
- 1 pkg. frozen, chopped spinach, drained well
- 1/2 tsp. tsp. grated nutmeg
- 1/3 c. Parmesan
- 1 whole egg
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. Ricotta cheese
Sauce
- 1 small carrot, diced
- 1 rib celery, diced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 med. onion, minced
- 1/4 c. red wine
- 1 garlic clove, minced
- 2 (8 oz.) cans tomato sauce
- 2 to 3 tbsp. Olivia's Bacon Olive Oil
- 1/3 c. beef broth
- 3/4 lb. ground chuck
- 1/2 tsp. thyme
- Additional Parmesan
- 1/2 tsp. basil
- 1/4 tsp. sugar
Instructions
- Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
Filling
- Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
- Add spinach and seasonings. Cook briefly.
- Put in food processor with steel blade (puree slightly) or mix by hand.
- Add Ricotta, Parmesan and egg.
- Combine again in processor or by hand.
- Either spoon mixture into pasta shells or fill, using a pastry bag.
Sauce
- Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
- Add beef; cook until no longer pink.
- Stir in seasonings beef broth, tomato sauce and wine.
- Cook 20 to 30 minutes until thickened.
To serve
- Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
- Sprinkle with Parmesan.
- Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
- Sauce is nice on its own over any type of pasta. Freezes well.
Olivia Olive Oil https://oliviaevoo.com/