Pizza and Pasta are two Italian dishes that have a tremendous following throughout the world and one needs as little introduction as the other. It seems that the Italians really have a knack for coming up with great food, great wine, great cars (and some might even say great women?). Fortunately, it also comes in hundreds of variations! In the kitchen of Marelize Nel this week, we are preparing Beefy Shells – Marelize’s own variety! This is how she goes about.
Ingredients:
2 x Onions
3 x Tomatoes
½ (each) green, red and yellow bell peppers
Crushed garlic
Small whole mushrooms
2 x Tbs Tomato paste
2 x Tsp soup powder
Salt
1 Kg minced beef
Conchiglie pasta (aka shells)
Method:
Before preparing sauce and minced meat, boil water for pasta. Add a tsp of oil (to prevent the pasta from sticking) and salt to taste. When water comes to a boil, add pasta and allow to cook. Pre-heat oiled pan at 5/6 for 15 minutes.
Cut and add onions, tomatoes, bell peppers and garlic. Allow to sizzle until onions appear golden. Mushrooms can be added (according to crunch/flavour desired). Add minced beef and tomato paste and mix well with rest of ingredients. Sprinkle pinch of salt as preferred. When water/juices are totally absorbed by ingredients leaving minced meat dry, prepare 2 x tsp of tomato soup power with one cup cold (room temperature) water and mix until dissolved. Slowly add soup powder mixture into pot and mix well. Lower heat to 4 and leave for about 15 min while stirring regularly. Mince needs to be cooked well. Allow to simmer while pasta is drained with cold water. When meat and sauce are ready, add pasta just before dishing to prevent pasta from becoming soggy\overcooked. Add sauce to meat and pasta and mix thoroughly before dishing. Serve with garlic breadsticks or a good old favourite crispy green salad.
