By Matthew Luca
Pasta uncomplicated is a beautiful thing. This simple pasta and meat dish without the need for sauce is a must try for anyone who wants to understand how Italians really like they're pasta.
Ingredients (serves 4)
200f or 4 handfuls of Conchiglioni Pasta200g Minced beef
50g Bacon Lardons or Pancetta
3 cloves Garlic (skin off)
20g Butter
1 tbsp Olive oil
2 sprigs Rosemary
Salt & Pepper for seasoning
Method
Cook the dried pasta according to the packed instructions, normally by boiling in lightly salted water for 8-10 minutes until aldente in texture. Plunge cooked into cold water and keep aside for later.
In a frying pan on a high heat add the olive oil, beef mince, season with a little salt and pepper and cook for around 2 minutes to start sealing the beef mince, add the garlic cloves, rosemary, pancetta/bacon lardons, a touch of pepper and continue cooking for around 3-5 minutes until the mince is browned and fat sinew is cooked through. Turn the heat down to a moderately low temperature then add the butter and strained pasta to the pan and combine gently until the pasta is heated through. Serve immediately and garnish with fresh oregano or Basil.
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