Kitchen Stories: Bolognese Sauce-Stuffed Lumaconi

The Bolognese sauce is a ragout -in the Italian version- slow cooked, which is made with meat chunks or minced. The heavy cast-iron pan is ideal for this kind of food in slow cooking.
Known to us all as "spaghetti with meat" may have a more delicious flavor, a more imaginative presence and why not, more festive!
We choose to accompany the Bolognese sauce with any pasta we prefer, tagliatelle or spaghetti. The Kitchen Stories proposes shells Lumaconi, filled with this wonderful sauce and sprinkled with parmesan.
Yours!

work: 30′

time: 2h:00′

medium:

Υλικά (4 μερίδες) 250g (8.8 oz) lumaconi 400g (14.1 oz) minced beef 3 tbsp olive oil 80g (2.8 oz) bacon 1 large carrot, grated 1 large onion, grated 2 bay leaves 2 celery leaves, thinly sliced 150g (5.3 oz) white wine 3 tbsp tomato paste or packaged peeled tomatoes 500g (1.1 lbs) homemade vegetable broth or beef 12 cherry tomatoes, whole salt, pepper, cinnamon grated parmesan	In cutting surface cut up the bacon into small pieces.	In saucepan and over a medium heat pour the oil and brown the bacon.
After 3′-4′ minutes, add the carrot, onion and celery. Saute until the vegetables soften for about 6′.	Then add the minced beef and let it fry. Squeezing, stirring with a fork, dissolve the minced meat so that it does not stay with marbles.	Add the white wine and stir. Allow the alcohol of wine to evaporate completely. Add the cinnamon stick and add salt and pepper.
Then mix the tomato paste and add about 1 cup of broth. Add the bay leaves. Lower heat and let the stew simmer for at least 45 minutes or longer if needed. Add broth every 10 minutes and stir occasionally.	Boil Lumaconi in half the time, that is referred to the package, since you will put it in the oven. Drain and leave to cool.	When the sauce is cooked let little to settle the temperature and fill the shells. Brush the base of an ovenproof dish with a little oil and touch the stuffed shells.
Place intermediate and scattered cherry tomatoes whole…	… sprinkle with plenty of grated parmesan…	… and bake at 150°C (302°F, Gas:2.1) until cheese melts. Serve with green salad.