12 to 15 large pasta shells

FILLING:

2 tbsp. chopped onion
1 clove minced garlic
2 tbsp. olive oil
1 tbsp. butter
1 pkg. frozen, chopped spinach, drained well
1/2 tsp. tsp. grated nutmeg
1/3 c. Parmesan
1 whole egg
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. Ricotta cheese

SAUCE:

1 small carrot, diced
1 rib celery, diced
1/4 tsp. salt
1/4 tsp. pepper
1 med. onion, minced
1/4 c. red wine
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
2 to 3 tbsp. olive oil
2 strips bacon
1/3 c. beef broth
3/4 lb. ground chuck
1/2 tsp. thyme
Additional Parmesan
1/2 tsp. basil
1/4 tsp. sugar

Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.

Filling: Saute onion in hot oil and butter; add garlic cook until onion is limp. Add spinach and seasonings. Cook briefly. Put in food processor with steel blade (puree slightly) or mix by hand. Add Ricotta, Parmesan and egg. Combine again in processor or by hand. Either spoon mixture into pasta shells or fill, using a pastry bag.

Sauce: Saute carrot, celery, onion and garlic in olive oil until limp; add bacon, cut into small pieces and brown slightly. Add beef; cook until no longer pink. Stir in seasonings beef broth, tomato sauce and wine. Cook 20 to 30 minutes until thickened.

To serve: Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell. Sprinkle with Parmesan. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes. Sauce is nice on its own over any type of pasta. Freezes well.