Manicotti al Bolognese

This ain't your Nonna's manicotti! This is manicotti stuffed with bolognese authentico, & it's mighty fucking delicious! Traditionalists may hate that I'm mixing two Italian classics that are quite fabulous on their own, but I was feeling inspired & the two marry oh so well, if I do say so myself. Try it for yourself!

Ingredients

Bolognese Authentico

• 1 lb. ground beef

• 2 strips finely chopped bacon (or 4 strips, if you love bacon like me) - traditionally, this would be pancetta

• 1/2 minced white onion

• 2 minced celery stalks

• 2 minced carrots

• 3-5 minced garlic cloves - always crush your garlic first to squeeze out the flavor!

• 3 tbsp olive oil

• 2/3 cup white wine - I toss in a whole cup sometimes, & feel free to use red, if it's all you have!

• salt & pepper to taste

• dash of nutmeg - key ingredient!

• 3 tbsp tomato paste

Manicotti

• 1 box gluten free manicotti - Jovial is superior to most store bought brands

• 16 oz. ricotta

• Parmesan cheese

• more olive oil for baking!

Now, this is where I traditionally take the Bolognese sauce & pile it on a heaping mound of spaghetti* (more like bucatini because that's my favorite), so feel free to stop right here, or keep the cooking going, stuffing the manicotti!

The Process

Bolognese Authentico

• start by making the bolognese, & tossing the minced onion, celery, & garlic into a pan on medium-low with 3 tbsp olive oil - traditionally, you add the bacon in later, but I like to add it in here at the start to get it as crispy as possible (I hate that rubbery shit bacon!)

• cook until onions are translucent / bacon is cooked to your liking

• next, add the ground beef to the pan & mix it all together

• once the ground beef is browned, add in your seasonings (salt, pepper, nutmeg) & wine - cook about 5-10 minutes

• after 5-10 minutes is up, stir in the tomato paste & let simmer for 15 minutes

Manicotti

• once you start cooking the veggies at the beginning of the bolognese, start boiling the water for the manicotti

• add the manicotti to the boiling water & follow boiling instructions...I believe the manicotti boils for about 4 minutes with Jovial

• strain the manicotti & let dry/cool

• begin stuffing your manicotti with the ricotta once you add your tomato paste to the bolognese, so it doesn't sit for too long - do not fully stuff the manicotti with ricotta, remember you need to fit the bolognese in their as well! Simply, smear the inner sides of the manicotti with ricotta (refer to the 1st image). Save some ricotta to top!

• once the manicotti is all ready with the ricotta, start to stuff in the bolognese - this can be a little tricky - I like to use both a fork & a knife to shove it in their! Save some bolognese to top!

• preheat oven to 375 degrees Fahrenheit

• olive oil up your baking pan & start to fit in the bolognese stuffed manicotti - do NOT layer!

• once all the manicotti is fully stuffed with the bolognese & fitted nicely in your pan, drizzle some olive oil & a pinch more salt on top for baking

• bake for 20 minutes

• after 20 minutes is up, remove the manicotti al bolognese, & spread the remainder of your ricotta on top of all the stuffed manicotti, & then add a layer of the remainder of your bolognese on top of the ricotta, & finally top with parmesan cheese sprinkled all over the top

• return your pan to the oven for an additional 10-15 minutes

• let cool & enjoy!

Let me know what you think of this spin on two favorite classics! And, don't forget to subscribe for more gluten free recipes & the weekly #WitchyWednesday newsletter!

*If simply topping the bolognese on spaghetti, this recipe goes with about 16 oz., which is typically 2 boxes of spaghetti.