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Bacon Pasta Shells with Bolognese Sauce

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.