All In One Pork & Beef Bolognese Conchiglie

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a matching lid with a little drizzle of olive oil over a high heat

Once hot, add your mince to the dish with a generous pinch of salt and pepper and cook for 4-5 min or until nicely browned

Whilst the mince is browning, top, tail and coarsely grate your carrot[s] (no need to peel!)

Peel and finely dice your brown onion[s]

Peel and roughly chop your garlic

Add the grated carrot, diced onion and chopped garlic to the dish with your dried oregano, tomato paste, beef stock mix and soy sauce

Add 500ml [650ml] [850ml] boiled water with your chopped tomatoes and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Bring to the boil then put in the oven, uncovered, for an initial 10-15 min or until slightly thickened

After an initial 10-15 min, add your conchiglie to the dish and give everything a good mix up

Return the dish to the oven, covered, for 25 min (stirring halfway) or until the pasta is tender and the mince is cooked through (no pink meat!) – this is your all in one pork & beef bolognese conchiglie

Use this time to clear up, set the table, have a cup of tea or simply chill!

Leave the all in one pork & beef bolognese conchiglie to stand for 5 min before serving (this helps the flavours to develop)