Lumaconi Pasta Stuffed with Ground BeefO Meu Tempero
2 garlic cloves
1 bay leaf
750 grams ground pork (and beef)
250 grams Lumaconi pasta
black pepper (groud)
3 tomatoes (ripe)
2 teaspoons oregano
100 grams tomato paste
1 teaspoon sugar
1 teaspoon red wine vinegar
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1For the pasta: In a saucepan with olive oil, sauté the onion, the chopped garlic, and the bay leaf.
2Add the meat and cook on medium heat.
3Season with salt and pepper and set aside.
4Bring a large saucepan of water to a boil, add a little salt and a little olive oil and cook the pasta until al dente.
5Drain and let cool slightly.
6Carefully stuff the pasta with meat mixture, and place the noodles in a glass baking dish.
7Preheat oven to 400°F.
8For the sauce: Dice the peeled and seedless tomatoes and sauté in olive oil.
9Add the oregano, tomato paste, sugar, red wine vinegar and salt, and cook until the tomato has almost disintegrated.
10If necessary, add a few tablespoons of water.
11If you prefer a smoother sauce, you can coarsely grind the sauce with a hand blender.
12Pour the sauce on the pasta and sprinkle with grated cheese.
13Bake for about 15 minutes, or until the cheese has melted.
14Serve and garnish with fresh or dried chopped parsley.