Caracolas de pasta gigantes rellenas de albóndigas con salsa de tomate

Ingredientes

• 1 pound (450g) ground beef
• 1 large egg ((or one small egg and 1 egg yolk))
• 2 slices white bread soaked in 1/4 cup of milk
• 1 large onion (grated)
• 1 tablespoon worcestershire sauce
• 1 teaspoon mixed herbs or Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for frying the meatballs)
• 1 large onion (finely chopped)
• 2 large tomatoes (finely chopped)
• 1 1/2 cups white mushrooms (sliced or quartered)
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons dark brown sugar
• 2 cloves garlic (minced)
• 1 teaspoon dried chili flakes
• 2 cups tomato passata
• salt (to taste)
• 16 jumbo pasta shells
• 1/2 cup grated cheddar cheese (for topping)

Preparación

1. 1

   --- Meatballs ---

2. 2

   Squeeze the soaked bread gently to remove any excess milk, then combine with the rest of the meatball ingredients (except for the olive oil) in a large mixing bowl.

3. 3

   Mix thoroughly to combine then form into 16 golf-ball sized meatballs.

4. 4

   Heat the olive oil in a large frying pan and fry the meatballs gently, turning with a pair of tongs, so that they are evenly browned on all sides. Reduce the heat and continue cooking the meatballs, turning occasionally until they are fully cooked. This should take about 5 minutes. Test for doneness by cutting a meatball in half - there should be no pink showing.

5. 5

   Set aside while you make the sauce.

6. 6

   --- Sauce ---

7. 7

   Chop the tomatoes and onions finely

8. 8

   Heat the olive oil in a saucepan and allow the onions to sweat gently until they start to soften and become translucent. Don't allow the onions to brown.

9. 9

   Add the tomatoes and continue cooking until the tomatoes start to break down. Stir occasionally.

10. 10

    Add the remaining ingredients, cover with a lid, and leave to simmer for about 30 minutes. Keep the heat on the lowest setting so the sauce does not boil dry.

11. 11

    --- Assemble and bake ---

12. 12

    While the sauce is cooking, put a large saucepan of lightly salted water on to boil. Once the water is boiling, add the pasta shells and allow to boil for the time given on the packet until the pasta is al dente. See note 1.

13. 13

    Drain and rinse under cold water to stop the cooking process. Handle the pasta shells carefully so they don't break.

14. 14

    Place one meatball in each pasta shell and arrange in a baking dish.

15. 15

    Cover with the tomato sauce

16. 16

    Sprinkle with grated cheese

17. 17

    Bake in a hot oven (200°C / 400°F) for about 15 minutes until the cheese is melted and golden.

18. 18

    Remove from the oven and serve with slices of toasted garlic bread.