Bolognese stuffed shells

Réalisation

1. 01
   Étape 1Chop and sauté vegetables

   Roughly chop the carrot, celery, onion and garlic. Sauté until soft to make the sofrito.

   carottecélerioignonail2 c.à.s. de 3 c.à.s.
2. 02
   Étape 2Blend the sofrito

   Blend the sofrito with the milk.

   lait
3. 03
   Étape 3Brown the ground beef

   Sauté the ground beef and season with salt and oregano until cooked 75% of the way. Add the blended sofrito and tomato paste, season additionally to taste, then let cool to make the bolognese.

   bœuf hachéseloriganconcentré de tomate
4. 04
   Étape 4Boil and cool the shells

   Boil water for the pasta and salt it generously. Boil the large shell pasta until al dente, strain, and toss lightly with olive oil to cool without sticking.

   conchiglieselhuile d'olive
5. 05
   Étape 5Make the tomato sauce

   Sauté the garlic in olive oil over medium heat, add a handful of fresh basil, then add the Roma tomatoes.

   Note

   Whole peeled tomatoes can be roughly hand-crushed, or crushed tomatoes used. San Marzano or Bianca di Napoli are recommended.

   ail1 c.à.s. de 3 c.à.s.huile d'olivebasilictomate olivette
6. 06
   Étape 6Form the bolognese sauce

   Add the bolognese mixture to the tomato sauce to form the bolognese sauce.

7. 07
   Étape 7Fill and bake the shells

   Pipe the remaining cooled bolognese mixture into the shells and lay them evenly in an oven-safe pan on top of the bolognese sauce. Generously cover with mozzarella and broil or bake until the cheese is browned.

   conchigliemozzarella
8. 08
   Étape 8Serve the shells

   Carefully remove from the oven and enjoy.