400 g mushrooms, finely chopped
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
1 sticks celery, roughly chopped
2 tbsp tbs olive oil
2 garlic cloves, crushed
400 g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800 g (large can) chopped tomatoes
400 g large pasta shells
Finely grated tasty cheese, to serve
1
Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.
2
Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.
3
Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.
4
Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.
5
Combine pasta and sauce, mix well. Scatter with cheese and serve.
Ingredients
400 g mushrooms, finely chopped
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
1 sticks celery, roughly chopped
2 tbsp tbs olive oil
2 garlic cloves, crushed
400 g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800 g (large can) chopped tomatoes
400 g large pasta shells
Finely grated tasty cheese, to serve