Seashells with aromatic meat and cheese sauce

Shells with meat and cheese Pasta in the life of Italians is an inalienable dish. There are a lot of varieties of pasta. Its form is very important, and not for nothing! For example, cockleshells perfectly match sauce, a bit liquid in consistency, so the sauce penetrates into the "grooves" and stays there, making the paste very juicy and tasty. Pasta with meat and cheese sauce was born on the island of Sardinia. Traditionally, local products were used for cooking: a meat sausage made of quality minced pork, and sheep cheese Pecorino. We, for lack of sausages, can use pork forcemeat, better home-made, adding a little spice to it to give a slightly smoked taste. Cheese Pecorino gives a delicious sauce, with a little smoked notes, giving the final touch to this pasta.

Shells with meat and cheese Pasta in the life of Italians is an inalienable dish. There are a lot of varieties of pasta. Its form is very important, and not for nothing! For example, cockleshells perfectly match sauce, a bit liquid in consistency, so the sauce penetrates into the "grooves" and stays there, making the paste very juicy and tasty. Pasta with meat and cheese sauce was born on the island of Sardinia. Traditionally, local products were used for cooking: a meat sausage made of quality minced pork, and sheep cheese Pecorino. We, for lack of sausages, can use pork forcemeat, better home-made, adding a little spice to it to give a slightly smoked taste. Cheese Pecorino gives a delicious sauce, with a little smoked notes, giving the final touch to this pasta.

Ingredients:

• Pasta figured 140 g
• Pork forcemeat 150 g
• Tomato spicy sauce 300 g
• Pecorino cheese romano 30 g
• Salt 2 pinch
• Onion white 1 pc.
• Olive oil 1 tbsp. l.

Instructions

• Step 1 To prepare the pasta, you will need pasta in the form of shells, onion, natural pork sausage or homemade pork forcemeat, Pecorino cheese or smoked melted cheese, tomato sauce, salt, pepper and olive oil.
• Step 2 If you use a sausage, then peel and cut it into pieces to make minced meat. If you use classic homemade pork forcemeat, salt, pepper and add other spices to taste to give it a slightly smoked taste.
• Step 3 Cut the onions finely, and put it out in a small amount of oil over a low heat, until it is clear.
• Step 4 Add the meat and fry over high heat for several minutes, stirring constantly.
• Step 5 Add the tomato sauce. It is better not to use hot sauce, so that it does not overlap the taste of cheese. Stew with the lid closed, on low heat, for an hour. If the sauce becomes too thick, you can add some water.
• Step 6 When the sauce is ready, cook the pasta. At this time, rub cheese.
• Step 7 Add some water from the pot with the pasta and allow the cheese to dissolve. If you use another cheese, it is better to choose one that is easily soluble, for example melted smoked cheese.
• Step 8 When the paste becomes "al dente", that is almost ready, mix it with the sauce and put it out for 1-2 minutes, so that the sauce penetrates into the paste. Add the cheese sauce and your cockleshells are ready! Bon Appetit!