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Bacon Pasta Shells with Bolognese Sauce

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Ingredients Method

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

Method
 

  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
Filling
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
Sauce
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.