Ingredients
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2 Cloves GarlicMinced
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1 OnionDiced
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500g Beef Mince
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1 Can Diced Tomatoes
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1 Can Crushed Tomatoes
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1 tsp Tomato Paste
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100ml Red Wine
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1 tsp Worcestershire Sauce
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1 tsp Dried Oregano
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1 tsp Dried Basil
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1/2 tsp Fennel Seeds
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1/2 tsp Crushed Red Pepper Flakes
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Salt
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Pepper
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160g PastaShells/Twirls
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2 Cups Water
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100g Shredded Mozzarella Cheese
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50g Grated Parmesan Cheese
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100g Ricotta Cheese
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2 tsp Fresh ParsleyChopped
Directions
Steps
|
1
Done
|
Heat oil in a large pan over medium high heat; add garlic and onion, and sauté 1-2 minutes, until fragrant. Add ground beef and cook until browned, about 3-5 minutes. |
|
2
Done
|
Stir in tomatoes, red wine, Worcestershire sauce, oregano, basil, fennel seeds, red pepper flakes, salt and pepper. Bring to a simmer and stir in uncooked pasta. Stir in 2 cups water. Bring to boil, cover, and reduce to a low simmer until pasta is al dente, about 12-15 minutes. |
|
3
Done
|
Remove pan from heat. Stir in mozzarella and Parmesan cheeses until well combined. Using a small spoon, top with dollops of ricotta and cover until heated through. Garnish with fresh parsley. |
