Conchiglie with White Ragù

Name: Conchiglie with White Ragù
Yield: Serves 2 servings
Ingredients: 7 oz conchiglie pasta (about 200 g); 9 oz ground beef and pork mix (about 250 g); 1.5 oz grated cheese (about 40 g); 12 3/4 cups vegetable broth (about 3 liters; use 10 1/2 cups (2.5 liters) to cook the pasta and the rest for the meat); 1/2 cup dry white wine (for deglazing); To taste celery; To taste carrot; To taste onion; as needed Extra virgin olive oil,; Salt, to taste; Black pepper, to taste

Vivien Owabor @whoisvivien

From TikTok
https://vm.tiktok.com/ZNd6Hm91M/

Vivien Owabor @whoisvivien

From TikTok
https://vm.tiktok.com/ZNd6Hm91M/

Saved

Ingredients

Serves 2 servings

7 ozconchiglie pasta (about 200 g)
9 ozground beef and pork mix (about 250 g)
1.5 ozgrated cheese (about 40 g)
12 3/4 cupsvegetable broth (about 3 liters; use 10 1/2 cups (2.5 liters) to cook the pasta and the rest for the meat)
1/2 cupdry white wine (for deglazing)
To taste celery
To taste carrot
To taste onion
as neededExtra virgin olive oil,
Salt, to taste
Black pepper, to taste

Saved

Steps

1

Prepare the vegetable broth in a pot.
2

Meanwhile, sauté the celery, carrot, and onion in a pan with a drizzle of olive oil.
3

Add the ground meat and brown it well.
4

When the meat is browned, increase the heat and deglaze with the white wine.
5

Once the wine has evaporated, continue cooking the meat, adding a little broth at a time. Keep the heat at medium.
6

Cook the conchiglie in the broth, then transfer them directly to the ragù.
7

With the heat off, mix well and sprinkle with grated cheese. Toss everything together.
8

Serve!