Melt 2 T. of butter in a heavy-bottomed saucepan. Stir in flour and cook, stirring constantly. A paste will form. Cook it until bubbles, but don’t let it brown. (approximately 2 minutes)
In a separate saucepan, warm the milk on low heat until bubbles begin to form at the edges. Remove from heat.
Add the hot milk to paste, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste. Lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. (You have just made an old-world White Sauce. The basis for many dished.) Add mozzarella cheese. Stir. Set sauce aside.
Sauté onion, garlic, and carrot in hot oil for 3 minutes.
Add cooked and drained beef and sausage. Add salt, pepper, wine, broth, and tomato paste. Cover and cook over low heat for 1 hour, stirring regularly.
Drain meat and reserve wine sauce. Cool.
Mix with eggs yolks and half the Parmesan cheese.
Stuff shells with mixture. Place in stuffed shells in a single layer in casserole dish.
Pour wine sauce over them.
Pour white sauce over the stuffed shells and wine sauce.
Sprinkle with rest of Parmesan cheese. Dot with butter.
Bake in 350-degree oven for 20 minutes or until cheese bubbles.
Serves 4
(But I always double the recipe. It’s too much work not to! Plus, this freezes well.)
