Filled Shell Pasta with Ground Beef

Ingredients

• 400 g ripe tomatoes (4 ripe tomatoes)
• 250 g conchiglie pasta
• Salt
• 2 Garlic cloves
• 1 tbsp Rapeseed Oil
• 300 g Ground Beef
• 1 tsp tomato paste
• 2 tbsp white balsamic vinegar
• 1 tsp ground cumin
• Pepper
• 6 sprigs Mint
• 1 bunch Coriander
• 1 tbsp Olive Oil

Instructions

1. 1.

   Briefly blanch tomatoes in boiling water, remove, rinse cold and peel.

2. 2.

   Cut the stem ends of the tomatoes wedge‑shaped and dice the flesh small.

3. 3.

   Cook pasta according to package in salted boiling water until al dente. Meanwhile peel and finely chop garlic.

4. 4.

   Heat rapeseed oil in a non‑stick pan, add garlic and ground beef, stir‑fry until browned.

5. 5.

   Add tomato paste and cook briefly. Stir in vinegar and cumin, season with salt and pepper.

6. 6.

   Wash mint and coriander, dry, pinch leaves and finely chop with a large knife.

7. 7.

   Combine tomatoes and olive oil with the beef mixture, mix well and simmer 8–10 minutes. Drain pasta in a sieve. Fill the shell pasta with the hot sauce and serve.