Conchiglie With Meat Ragu

20141115_170616[1]Really simple but fantastic flavour. You can substitute the Conchiglie with other forms of pasta but it really works well in this dish.


500g beef (or pork) mince
1 onion, chopped
1 carrot, grated
1 clove garlic, roughly chopped
2 tbsp tomato puree
150g passata
1 tsp smoked paprika
dash of tabasco (optional)
Salt & pepper
4/5 Basil leaves, well chopped
400g Conchiglie


Bring a large saucepan of water to the boil.

Fry the mince, onion, carrot and garlic until the mince has browned.. Drain and retun ot the pan.
Make a well and in the centre of the well add the tomato puree.  Stir in and cook for a further 2 mins

Add the passata, paprika and the tabasco if using as well as the basil.  Season to taste and cook over a low/medium heat for 10-12 mins.

Cook the Conchiglie until al dente, drain and add to the ragu.  Stir well to make sure an even coating.

Serve with grated pecorino


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