Recipe for pasta shells stuffed with pork ragout sauce
Yesterday we prepared a delicious recipe for pasta shells stuffed with pork ragout sauce that have surprised us since it has turned out to be a very different recipe from the ones we usually prepare at home when we want an Italian dish.
As I told you, this week's pasta recipe is different from the ones I usually cook since I have used a variety of pasta that I normally only use for salads and as a sauce I have used pork in a preparation full of flavor.
Ingredients for 4 servings
- 320 g of pasta shells, 200 g of minced pork, 1 onion, 1/2 carrot, 1 tablespoon of concentrated fried tomato, 150 ml of water, 1 sliced garlic clove, 1 good splash of red wine, salt , pepper and oregano
How to Make Pasta Shells Stuffed with Pork Ragout Sauce
To make the sauce, we finely chop the carrot and onion and lightly poach them over low heat in a wide frying pan. When the vegetables are soft, add the sliced garlic clove and the pork and fry them until the meat changes color, then add the water and the concentrated tomato.
We let the meat, carrot and onion cook slowly without covering the saucepan so that the liquid evaporates. After 15 minutes, add the wine and continue cooking until we obtain a practically thick sauce, without liquid. We taste and rectify the salt and pepper.
Cook the pasta in a large pot with 3 liters of water and a handful of salt, for as long as the manufacturer indicates. Usually the pasta will increase a lot in volume. If you do not find these shells you can use elbows, butterflies or some other similar paste.
When it is well cooked al dente, we take out and drain the pasta and put it in a pan where we add half of the sauce, stirring and sautéing the whole. To finish, fill with a spoon the shells that have not been stuffed on their own so that they are all with a good piece of the meat sauce inside. Sprinkle with oregano and serve in the same pan.
Processing time | 45 minutes
Difficulty | Very easy
Pasta shells stuffed with pork ragout sauce are a good dish to serve as a single dish and are also great to take out in a tupper and eat at work as they reheat so well. Optionally you can add grated Parmesan cheese or ground black pepper at the moment.