Stuffed Conchiglioni in Tomato Sauce

Summary

Ingredients

For the sauce: (tomato sauce)

• 2 medium onion (s)
• 2 cloves garlic
• 3 stalks celery, alternatively a piece celery root
• 1 medium carrot (s)
• 1 gr. Can (s) tomato (s), approx. 800 g, or kg fresh tomatoes
• 2 sprigs herbs (oregano, possibly thyme and parsley) or 1/ teaspoon dried Italian herbs
• 1 teaspoon sugar
• 0.5 ½ cinnamon stick (s), or a good pinch cinnamon powder
• 1 glass white wine
• 2 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• salt and pepper
• some broth, instant
• 1 tablespoon basil, fresh, chopped

For the sauce: (bechamel sauce)

• 50 g butter
• 50 grams flour
• 500 ml milk, possibly more
• a bit salt
• Pepper, whiter
• some nutmeg, freshly grated

For the filling:

• 300 g minced meat, to taste
• 300 g mushrooms, fresh
• 1 medium onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon basil, fresh, chopped
• 2 tablespoon parmesan, freshly grated
• 2 medium egg (s)
• 25 g butter
• 1 tablespoon olive oil
• salt and pepper

Also:

• 24 noodles, (Conchiglioni giant clam noodles)
• some butter for the pan
• 3 tablespoon parmesan, freshly grated, or cheese your choice
• 40 g butter

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Instructions

1. For the tomato sauce, clean the vegetables. Pull the strings from the celery, cut into pieces approx. 1 cm wide, clean the carrots and also roughly dice. Skin the fresh tomatoes and remove the stalk, then roughly dice. Heat the olive oil in a large pan, fry the onion and garlic first, add the remaining vegetables and herbs and let it sear a little. Then deglaze with white wine and vinegar. Now add the tomatoes with the juice, chop the whole tomatoes a little beforehand. Add half a stick or a good pinch of cinnamon, 1/2 teaspoon salt, a little pepper and a teaspoon of sugar; if the wine is sweet, leave out the sugar if necessary. Let the sauce simmer gently over a low flame with the lid closed. The longer the better, but at least 45 minutes. Take out the cinnamon stick and puree the sauce with the magic wand. Finally add the chopped basil. Season again to taste with salt, pepper and a little instant stock.
2. While the tomato sauce is cooking, prepare the bechamel sauce and the filling.
3. For the bechamel sauce, melt the butter in a saucepan, stir in the flour and sweat until golden. Warm up the milk. Remove from the heat and gradually stir in about 2/3 of the milk with a whisk. Bring to the boil and dilute with the rest of the milk until a very thick sauce is formed. Season the sauce with salt, pepper and freshly grated nutmeg and simmer for about 5 minutes, stirring often. Remove from the flame and allow to swell for approx. 20 minutes, thin out again if necessary.
4. For the filling, clean the mushrooms and roughly chop them. Heat the oil and butter in a pan. Put the mushrooms, onion and garlic in the hot pan and sauté a little, add the mince and squeeze it into small pieces with a fork (as for Bolognese), season with salt, pepper and fry. Let the mixture cool down a little. Then add the remaining ingredients and about 8 tablespoons of bechamel sauce and mix thoroughly. If necessary, season with salt and pepper and season again.
5. Butter a large baking dish and pour in the finished tomato sauce. Now fill the pasta generously with the mixture and place them relatively close to each other in the sauce. Spread the rest of the bechamel sauce over it, sprinkle with the cheese and sprinkle with flakes of butter. Do you prefer other cheeses such as B. Emmentaler, you can omit the butter. Close the mold with aluminum foil and bake in the preheated oven at 225 degrees for 25 minutes (fan-assisted 200 degrees). Then remove the foil, increase the heat and bake for another 10 minutes, if necessary with a grill, until the surface is golden brown.

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