1 tbsp olive oil
100g smoked bacon lardons
2 celery sticks
400g beef mince
2 smoked garlic cloves, sliced
400ml red wine
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
80ml Dr Trouble Double Oak Smoked Chilli Sauce
200g large pasta shells
For the cheese mixture
1 ball mozzarella, grated
2 garlic cloves, grated
15g Parmesan, plus extra to serve
Serves 4-6 – Preparation time 30 minutes – Cooking time 1 hour 50 minutes
To make the mince filling, heat the oil in a large heavy-based pan. Fry the bacon for 5 minutes over a medium heat until lightly browned. Add the onion, celery and carrot and fry for 10 minutes until softened but not coloured. Add the garlic and fry for 2 minutes, then add the beef mince and continue to cook until browned. Pour in the wine, allow to bubble for a few minutes before stirring through the tomato purée, chopped tomatoes, pinch of sugar and the Dr Trouble Double Oak Smoked Chilli Sauce. Season with sea salt and freshly ground black pepper. Clamp on a lid and simmer for 1 hour. Once cooked remove from the heat.
About 20 minutes before the end of the cooking time, place the pasta shells into a heatproof bowl and cover with boiling water. Add a pinch of sea salt to the water, cover and leave for 20 minutes until al dente then drain.
Preheat the oven to 200ºC/180ºC fan/gas mark 4. Combine the ricotta, mozzarella and garlic in a bowl, season with sea salt and freshly ground black pepper. Take a quarter of the mince and combine with the cheese mixture and pour the remaining mince into a roasting dish. Using a teaspoon, stuff the shells with the mince and cheese mixture and place into the roasting dish with the remaining mince. Scatter over the grated Parmesan.
Bake in the oven for 30 minutes until bubbling and golden. Grate over more Parmesan to serve, with a green salad alongside.