Conchiglioni are large pasta shells which are ideal for chunky sauces. This rich mushroom ragu is a great alternative to a classic Bolognese.
Serves: 4
Cooking Time: 35-40 (10 minutes)
What You’ll Need:
* 350g/12oz conchiglioni shells
* 2 tbsp olive oil
* 1 (250g) pack white open cup mushrooms,sliced
* 1 (300g) pack lean minced beef
* 1 onion,chopped
* 2 cloves garlic,crushed
* 150ml/1/4pt red wine
* 30ml/2 tbsp tomato puree
* 45ml/3 tbsp chopped fresh oregano or 10ml/2 tsp dried
* 150ml/1/4pt single cream (or 150ml half fat cream for a slimmer option)
* 1 (125g) pack light mozzarella cheese,chopped
* 30ml/2 tbsp freshly grated parmesan
What To Do:
- Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain,then tip into a 1.4ml/21/2pt ovenproof dish.
- Meanwhile,heat half the oil in a large frying pan,add the mushrooms and sauté ½ over high heat for 6-8 mins,stirring occasionally until nicely browned. Transfer to a plate.
- Add the remaining oil to the pan,add the mince,onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine,tomato puree,oregano and plenty of seasoning then bring to the boil,stirring well. Simmer for 4 mins or until reduced. Add the cream and mushrooms and simmer for a further 5 mins until nicely reduced.
- Spoon the mince over the pasta shells,then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot grill. Cook for 3 mins or until the top is golden brown. Serve straight away.
Recipe from Moretomushrooms.com