For this dish you can choose other types of short pasta.
- Servings: 6
- Cooking time: 45 Minutes
- Shell — 450 grams
- Meat lamb (beef) — 450 grams
- Tomatoes (canned pulp) — 800 grams
- Onion — 1 piece
- Garlic — 4 cloves
- Olive oil — 2 teaspoons
- Cumin — 2 teaspoons
- Dried coriander — 1 teaspoon
- Ground cinnamon — 1 teaspoon
- Paprika — 0,5 teaspoon
- Peppermint — 5 stems
- Cheese Pecorino Romano grated — 0.5 Cup
- Salt — to taste
Method of preparation
Peel the onions and garlic, chop. Mint chop.
Cook pasta in boiling salted water according to instructions, drain in a colander. Return the pasta to the pan, keep warm.
In a deep frying pan heat the oil, saute the onions and garlic, put the minced meat, add salt, and season with cumin, coriander, cinnamon, paprika, cook for 5-10 minutes, stirring occasionally. If lamb is fatty, remove the fat with a spoon.
Add to the mince the pulp of the tomatoes, chopped mint, cook for 5 minutes. Put meat sauce in the pot with pasta, stir, and garnish with mint.
When serving, sprinkle with grated Pecorino and garnish with mint.