Baked Stuffed Shells with Meat and Mushroom Ragu

Here is the recipe for baked stuffed shells with meat and mushroom ragu and Parmesan fondue!

300 g of AIA Ground Beef

1 carrot

Half an onion

1 celery stalk

100 g of dried porcini mushrooms

400 g of tomato sauce

300 ml of milk

150 g of grated Parmigiano Reggiano

Nutmeg

2 fresh porcini mushrooms (or champignons)

16 shells

1 sprig of rosemary

Extra virgin olive oil

Salt

Pepper

Description

If you have invited friends over for dinner, leave them speechless with a truly original and tasty dish: the baked stuffed shells with meat and mushroom ragu and Parmesan fondue will really win everyone over!

In this preparation, a classic Sunday lunch like ragu, is enriched with mushrooms, a typical ingredient of the month of September. The presentation of the ragu is unusual as we do not find it in the classic lasagna or even in cannelloni, but it is used to stuff baked shells that will make the dish refined and really appetizing.

Here is the complete recipe for baked stuffed shells with meat and mushroom ragu and Parmesan fondue!

Ground Beef

Procedure

Finely chop celery, carrot and onion and sauté them in a pan with a drizzle of extra virgin olive oil. Add the ground meat and brown it well, then deglaze with wine. When the wine has evaporated, add the tomato sauce and season with salt and pepper. Put the dried mushrooms in a small bowl with warm water and let them soften. Squeeze them, cut them into pieces and add them to the meat ragu. Cook the ragu for about an hour.

In the meantime, bring the milk to a boil, add a pinch of nutmeg, salt and pepper, then remove from the heat and incorporate the grated Parmesan a little at a time, continuing to stir until you get a smooth and homogeneous cream. Boil the shells in salted boiling water, drain them al dente and stuff them with the ragu, then arrange them in a baking dish lined with parchment paper, cover them with grated Parmigiano Reggiano and bake them in the oven activating the grill function for 5 minutes.

In the plate, pour the cheese fondue as a mirror, add a grind of pepper and some slices of fresh mushroom. In the center, place a portion of shells and serve.

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