Matty’s Next Level White Ragu Baked Shells | Cookin' Somethin' w/ Matty Matheson

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BLANCO BIANCO WHITE RAGU BAKED SHELLS RICCOTTA FILLING THIS WILL GET ZERO VIEWS NO LIFE HACKS HERE THIS IS JUST COOKING BUT THIS IS FOR YOU LET’S BRING THIS MELANCHOLY MOOD UP AND POWER BOIL THIS DISH RIGHT TO YOUR FACE

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INGREDIENTS:

For the White Ragu:
Olive oil
1 pound ground pork
1 pound ground beef
2 carrots, diced
1 stalk celery, diced
1 onion, diced
6 garlic cloves, sliced
2 sprigs rosemary
1 small bunch sage
3 cups white wine
Kosher salt and black pepper
2 cups chicken stock

For the Shell Filling:
1 (16 ounce) container ricotta
1 egg
1 cup grated Parmesan
Kosher salt and black pepper
½ teaspoon lemon zest

For the Topping:
Whole milk mozzarella
Parmesan

COOKING METHOD:

1. Preheat the oven to 375°F.
2. Mix the meat together in a large mixing bowl until fully combined.
3. In a large, deep pot over medium heat, add the olive oil. Once the oil is lightly shimmering, add the meat in as little clumps, season with salt and pepper, and cook for 6-8 minutes, or until lightly browned. Remove with a slotted spoon, leaving any excess oil in the pot.
4. Add the onion, carrot, celery and garlic and cook until the onion is translucent. Add the rosemary and sage and stir to combine. Return the meat back to the pan and season with salt and pepper. Add the wine and reduce it by half. Add chicken stock until everything is just barely covered. Reduce by half. Let simmer for at least a hour.
5. While the meat and vegetables are cooking, add the pasta shells to boiling water and cook until el dente.
6. To a small bowl, combine ricotta, egg, parmesan, salt and pepper, and a zest of lemon. Mix until fully combined.
7. Fill shells with the cheesy mixture. Fill the bottom of a casserole dish with the meat and veggies mixture. Top with grated parmesan. Fill the casserole with the cheese-filled pasta shells and top with another layer of grated parmesan. Drizzle with olive oil with a sprinkle of salt and pepper.
8. Place in the preheated oven and bake until lightly browned. Plate and serve.