Directions
- 1Add a drizzle of olive oil to a large pot over medium heat and fry the onion until it begins to soften and turn golden.
- 2Add the garlic and fry for a minute longer, then add in the beef. Break it up with your wooden spoon until browned.
- 3Stir in the seasoning mix, then stir in the tomato puree and fry for a minute or so.
- 4Stir in the stock, passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
- 5Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently.
- 6If 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.
- 7Check for seasoning and adjust with salt, pepper and chilli flakes, then serve up with fresh parsley and enjoy!
Ingredients
- 1 drizzle Olive oil
- 1 medium, finely diced White onion
- 3 cloves, finely diced Garlic
- 500 g Minced/Ground beef
- 1 tsp Salt
- 0.75 tsp Smoked paprika
- 0.5 tsp Dried oregano
- 0.5 tsp Black pepper
- 0.25 tsp Chilli flakes
- 0.25 tsp Dried thyme
- 2 tbsp Tomato puree (Tomato Paste in US)
- 600 ml Beef stock
- 500 g Tomato passata
- 180 ml Double/Heavy cream
- 1 tsp Worcestershire sauce
- 300 g Uncooked conchiglie pasta
- 1 handful, finely diced Fresh parsley
Equipment
large potwooden spoon
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