Cheese Stuffed Shells with Bolognese Sauce

Place a heavy-bottom pot over medium heat. Pour in the olive oil, then add the onion, celery, carrot, and garlic. Cook them in the oil.

While cooking, stir the vegetables occasionally. Continue cooking for 5 - 7 minutes until the vegetables are softened. Then, season them with salt and black pepper.

Add the pancetta, veal, and pork to the pot. Turn the heat to high and cook the meat, stirring constantly to break up any lumps.

Keep cooking the meat over high heat for about 6 - 8 minutes, or until the meat is fully cooked.

Stir in the tomato paste, milk, wine, water, and thyme. Cover the pot and gently simmer the sauce until it begins to thicken, which should take about 1 hour.

Taste the sauce and adjust the seasoning with salt and black pepper as needed.

Preheat your oven to 350°F (176.67°C).

Take a casserole dish and spread some of the Bolognese sauce evenly across the bottom of the dish.

Place the stuffed shells into the baking dish. Then, cover the top of the stuffed shells with additional Bolognese sauce.

Cover the baking dish with foil. Place it in the preheated 350°F (176.67°C) oven and bake for 30 - 35 minutes.

Once the dish is baked, divide the cheese - stuffed shells among serving plates. If you like, sprinkle some parmesan cheese on top.

Serve the cheese - stuffed shells immediately while they're hot.