|1||onion — chopped|
|4||garlic — cloves, finely chopped|
|250 g||mushrooms — chopped|
|1||carrots — grated|
|1||celery stalks — finely chopped|
|500 g||beef mince|
|400 g||cherry tomatoes — whole|
|sea salt and freshly ground black pepper|
|300 g||pasta — shells|
1. Heat the oil in a saucepan over medium heat. Sauté the onion, garlic, mushrooms, carrot and celery for 5 minutes or until lightly browned.
2. Add the beef and fry for about 10 minutes, stirring occasionally to break up the mince. Add the tomatoes and season with salt and pepper.
3. When the sauce begins to boil, reduce the heat and simmer for about 20 minutes, stirring occasionally. Serve with the pasta shells cooked according to the packet’s instructions.