Ingredients
The following ingredients have 4 Servings
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 3/4 pound ground beef
- Salt and pepper
- 1 teaspoon dried oregano or marjoram
- 1 small onion
- finely chopped
- 2 large cloves garlic
- chopped
- 1 can diced or crushed Italian tomatoes
- 1 cup passata plus a sprinkle of sugar or 1 can tomato sauce
- A few leaves bail
- torn
- 1 pound medium pasta shells
- 1 cup fresh ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano plus additional to serve
- Finely chopped parsley
- 3 tablespoons white wine vinegar
- 2 tablespoons honey or 1 tablespoon sugar
- 1 teaspoon dry oregano or marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- 1/3 cup olive oil
- 2 tablespoons finely chopped parsley
- 2 tablespoons grated cheese (optional)
- For the salad: Chopped iceberg lettuce
- chopped tomatoes
- sliced cucumbers and sliced red onions
Instruction
- Bring a large pot of water to a boil for the pasta
- Place a saucepot or deep skillet over medium-high heat with EVOO, 1 turn of the pan
- Melt butter into oil and when it foams, add beef and brown and crumble
- Season with salt, pepper and oregano or marjoram; add onions and garlic, and cook to soften, about 5 minutes
- Add tomatoes, passata and sugar, or tomato sauce
- Stir in basil and simmer 15 minutes
- Cook shells in boiling, salted water 1 minute less than package suggests for al dente
- Reserve 1/2 cup starchy cooking water then drain pasta
- Combine pasta with ricotta, reserved starchy water and grated Parmigiano-Reggiano cheese; add sauce and toss to coat
- Adjust salt and pepper to taste, and serve shells topped with more Parm and parsley
- For the salad, mix dressing in a Mason jar and shake to combine
- Place salad ingredients in a serving bowl and toss with dressing
- Serve with shells
