Ingredients

• 1 pkt Zafarelli Conchiglie
• ½ cup Porcini Mushrooms
• 2 tbsp olive oil
• 1 tbsp garlic
• 500g lean lamb mince
• 1 x 400g tin of chickpeas
• 200g Swiss brown mushrooms
• 2 x 400g tins of crushed tomatoes
• ½ cup parsley
• Salt and pepper, to taste
• Parmesan cheese, to serve
• Fresh parsley, to serve

Method

1. Place porcini mushrooms into a bowl and pour enough hot water to cover. Set aside.
2. In a large pan, heat olive oil and garlic on medium heat.
3. Add mince and stir with a spoon to breakdown the mince. Cook for 5 to 10 minutes or until mince is cooked.
4. Next add chickpeas and Swiss brown mushrooms to the pan and cook for a further 3 minutes.
5. Take the liquid from the porcini mushrooms and add to the pan. Add tomatoes, stir and reduce heat to a simmer.
6. Cook for 25 mins or until the sauce is a rich, thick consistency.
7. Add parsley to the pan with the sauce and season with salt and pepper.
8. In the last 13 minutes of the sauce cooking, cook pasta as per packet directions.
9. Strain pasta and add to the pan with the sauce.
10. Serve with grated parmesan cheese and fresh parsley.

Preperation Time