Pasta Shells with Bolognese Sauce
Pasta Shells with Bolognese Sauce
Metric/Imperial
175g/6oz dried pasta shells
900ml/l!/2pints boiling water
1 teaspoon salt
1 tablespoon vegetable oil
Boiognese sauce:
1 tablespoon oil 4 streaky bacon rashers, derinded and chopped
1 onion, finely chopped
450 g/11b minced lean beef
50 g/2oz mushrooms, chopped
1 teaspoon chopped fresh parsley
1 beef stock cube, crumbled
1 teaspoon French mustard
1 teaspoon dried oregano
1 X 225g/8oz can tomatoes, chopped
3 tablespoons tomato puree
1 wine glass red wine
salt
freshly ground black pepper grated Parmesan cheese for sprinkling
Place the pasta in a deep bowl and pour over the boiling water. Add the salt and. oil, then cover and cook on FULL (100%) for 10 to 12 minutes, stirring once.
Remove from the oven and stir. Leave to STAND, covered with a clean tea towel, for 5 minutes, then drain.
Preheat a large browning dish on FULL (100%) for 5 minutes (or according to the manufacturer’s instructions). Stir in the oil, bacon and onion. Cover and cook on FULL (100%) for 3 minutes. Stir in the minced beef and cook on FULL (100%) for 3 minutes.
Add all the remaining ingredients and stir well. Cover and cook on MEDIUM (50%) for 16 minutes. Arrange the drained pasta on a serving dish and pour the sauce over. Sprinkle with grated cheese and serve. SERVES 4