This Is One of Those Dinners That You Can Always Rely on for

• teljes idő: 2 minutes

Hozzávalók

SEASONING:

1 tsp Salt

3/4 tsp Smoked Paprika

1/2 tsp Dried Oregano

1/2 tsp Black Pepper

1/4 - 1/2 tsp Chilli Flakes

1/4 tsp Dried Thyme

PASTA:

1 medium White Onion, finely diced

3 cloves of Garlic, finely diced

500g / 1lb Minced/Ground Beef (12% works great)

2 tbsp Tomato Puree (Tomato Paste in US)

600ml / 2 1/2 cups Beef Stock, warm but not boiling hot

500g / 2 cups Tomato Passata

180ml / 3/4 cup Double/Heavy Cream, at room temp

1 tsp Worcestershire Sauce

300g / 10.5oz uncooked Conchiglie Pasta

finely diced Fresh Parsley, to serve (optional)

Olive Oil, as needed

Útmutatók

Add a drizzle of oil to a large pot over medium heat and fry the onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the beef. Break it up with your wooden spoon until browned.

Stir in the seasoning mix, then stir in the tomato puree and fry for a minute or so. Stir in the stock, passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.

Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently. If the sauce reduces and thickens up before the pasta is cooked through, just add in a splash of hot water as needed to cook the pasta through.

Check for seasoning and adjust with salt, pepper and chilli flakes, then serve up with fresh parsley and enjoy!

The amount of liquid should leave you with perfectly al dente pasta and a thick, but still oozy sauce. Depending on how thick the pasta is, it might need a little more liquid to cook it through. In which case you can add in more stock or water as needed to cook it through. It's better to have not quite enough than too much because you can easily add more in.