Pasta Shells in Rich Seasoned Mince and Tomato Sauce
Over a year ago
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Ingredients
- Grated Chedder Cheese
- 500g Pasta Shells
- 250g Beef Mince Meat
- 1 Onion
- 1 Table Spoonfull of Tomato Paste
- 1 Chopped Tin Tomatoes
- Sprinkle Dried Thyme
- 1 Tablespoon of Olive Oil
- Sprinkle Garlic powder
- Sprinkle Salt & Pepper
Accompaniment
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Description
Pasta shells with mince meat in a bolognese type sauce, topped with grated cheese.
Method
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1
To Prepare the Sauce.
Finely chop the onions and lighly fry in olive oil, mix in the mince meat until browned. Add and stir in the chopped tomatoes, tomatoe paste, Thyme, garlic powder and the salt and pepper. Allowing to simmer gently on a low setting.
To Prepare the Pasta.
Boil separatly a large saucepan half to 3 quarters full of water, adding a sprinkle of salt. Add the pasta shells which should be just below the water line depending on the size of your saucepan.
Once the pasta is almost cooked (pince to test) then pour in the prepared sauce mixing into the pasta (do not strain the water as this will now form part of the sauce and will stop the pasta from drying out, simmer for a further 2 minutes.
Serve into a deep bowl (depending on appetite and/or number of people) topping with grated chedder cheese.
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