Preparation Method
Prepare the vegetable base
Finely chop the onion, carrot, and celery. Heat a few tablespoons of olive oil in a large pan and sauté the vegetables over medium heat until softened.
Cook the meat
Add the ground veal and pork (or diced pancetta if using) to the pan. Cook while stirring until the meat is browned.
Deglaze with wine
Pour in the white wine and allow it to evaporate completely while stirring.
Add the tomato sauce
Stir in the tomato passata and mix well. Add the sugar to balance the acidity of the tomatoes, then season with salt, pepper, and a pinch of nutmeg.
Add the extras
Add frozen peas, mushrooms (if using), and a little wild fennel for extra flavor. Let the ragù simmer on low heat for about 30–40 minutes, stirring occasionally, until thick and flavorful.
Cook the pasta shells
Bring a large pot of salted water to a boil and cook the conchiglioni until slightly undercooked (al dente). Drain and let them cool slightly.
Fill the pasta
Stuff each conchiglione shell with a generous spoonful of the ragù.
Assemble the dish
Spread a thin layer of ragù on the bottom of a baking dish. Arrange the stuffed shells in the dish and cover them with béchamel sauce. Add a little more ragù on top if desired.
Bake
Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, or until the surface is golden and bubbling.
Serve
Let the dish rest for a few minutes before serving so the flavors settle and the filling becomes perfectly creamy.
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