Start this recipe by half cooking the pasta shells in salted boiling water then put aside. Next, prepare the sauce by frying together the oil with the chopped onion and garlic till soft. Add in the beef mince and brown. Next splash in the wine to evaporate, then mix in the tomato puree, sugar, herbs and season with salt and pepper. Cook for a minute before adding in the chopped tomatoes. Add in ΒΌ glass of water, lower the heat and cook for 10 minutes. Meanwhile fill the pasta shells. Mix together the filling ingredients then pipe into the half cooked shells and place into an oven proof oven dish. Spoon over the sauce then sprinkle over 2 tbsp grated pecorino cheese. Place into the oven at 200`c and cook for 20 minutes. Serve on large plates sprinkled with the remaining pecorino cheese and rocket leaves on top.

Serves 4

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