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