Ingredients
- 2 tbsp garlic olive oil
- 500g lean beef steak mince
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 carrot, grated
- 400g tin chopped tomatoes
- 200ml beef stock
- Salt and pepper, to taste
- 400g Rigatoni
- To dress chilli reserve balsamic
Method
Heat 2 tbsp garlic olive oil in a large saucepan over medium heat.
Add the beef mince, season with salt and pepper, and cook until dark
brown. Transfer to a bowl and set aside. Add another tablespoon of
oil to the same pan. Add the onions and a pinch of salt; cook gently
for 5–6 minutes until soft and translucent. Add the garlic and cook
for 2 minutes more. Add the grated carrot and return the mince (and
its juices) to the pan. Stir in the tomatoes and pour in the stock.
Bring to a simmer, then reduce the heat and cook gently for about
45 minutes, until the sauce is thick and rich. Adjust seasoning to
taste. In a large pot of boiling salted water, cook the Conchiglioni
according to the packet instructions. Add the cooked Conchiglioni to
the sauce, mix thoroughly, top with a drizzle of garlic olive oil & chilli
reserve balsamic.