Description
Baked conchiglioni stuffed with Sicilian-style ragù and topped with a creamy layer of béchamel sauce is a rich and comforting Italian pasta dish, perfect for special occasions or a traditional Sunday family lunch. The large pasta shells are filled with a flavorful ragù made from ground meat, vegetables, and aromatic seasonings, slowly simmered to develop deep, savory flavors.
The addition of béchamel sauce gives the dish a smooth and velvety texture, balancing the richness of the ragù. Once baked in the oven, the pasta develops a beautifully golden surface while remaining tender and flavorful inside. The result is a hearty and elegant dish that brings warmth and tradition to the table.
Ingredients
500 g ground veal
250 g ground pork (or 100 g diced pancetta, optional)
1 glass dry white wine
1 carrot, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
Wild fennel (optional, for a typical Sicilian aromatic touch)
Frozen peas, to taste
Canned mushrooms (optional)
1 liter tomato passata (tomato purée)
200 ml additional tomato passata (optional, for a softer sauce)
Extra-virgin olive oil
2 teaspoons sugar
Salt, black pepper, and nutmeg, to taste
Conchiglioni pasta shells (quantity depending on servings)
Béchamel sauce, enough to cover the baking dish
Preparation Method
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