MEAT SAUCE STUFFED SHELLS
INGREDIENTS:
- 4 cups) and make stuffed shells in a jiff!
- 1 tbsp canola oil
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 3lbs ground beef (a little more or a little wont effect the recipe)
- 1 tbsp kosher salt
- 2 tsp coarse black pepper
- 1 tsp crushed red pepper (optional)
- 3/4 c dry red wine
- 3, 15oz can tomato sauce (I use gefen)
- 2 bay leaves 500g medium sized shells, par cooked
- 4 cups meat sauce (cold is best)
- 1, 15 oz can tomato sauce
- 1/2 cup pasta water (from boiling the shells)
- 1 cup panko crumbs
- 3 cloves minced garlic
- 1/2 tsp olive oil
- 3 Tbsp nutritional yeast
Cooking steps
Step 1
In a large over medium heat, add oil and onion. Cook for 7-8 min stirring frequently until they are soft and just begin to slightly color. Add garlic and cook for 1 min.
Step 2
Add meat, salt, pepper and red pepper flakes. Break up meat very gently, not over working the meat. It will continue to break up as you stir, but you WANT clumps.
Step 3
Once the meat is cooked and most of the liquid has evaporated add wine. Cool for 2 minutes until wine has slightly reduced. Add sauce and bay leaves. Bring mixture to a boil. Then reduce heat to low and simmer for 1 hour covered. Serve hot and enjoy. Or make into stuffed shells! Preheat oven to (180c)350°f and grease a 9×13 size baking dish. Add half the can of tomato sauce and pasta water. Gently mix. Pick up one shell at a time, add a small scoop of meat sauce and place open side up in the pan. Repeat until meat sauce is done and shells are tightly nestled in. Top with remaining sauce. Add 2 Tbsp of water to the can, swirl around and drizzle over shells. Combine panko, garlic, oil and yeast in a bowl. Mix well. Sprinkle over shells. Bake uncovered for 35 minutes. Serve hot and enjoy!
