Conchiglioni with beef and pork brisket
Stuffed with beef and pork breast conchiglioni baked in tomato sauce under cheese crust.
Ingredients
| conchiglioni 12 pcs |
| ground beef 300 g |
| cooked smoked pork brisket 200 g |
| chopped pelati tomatoes 400 g |
| grated mozzarella 150 g |
| onions 80 g |
| garlic 1 clove |
| sugar 10 g |
| olive oil 60 ml |
| basil leaves 15 g |
| TO TASTE: |
| salt |
| black pepper |
| dried garlic |
| oregano |
| paprika |
Instructions
Step 1
Boil the conchiglioni in salted water until al dente. Season with olive oil.
Step 2
Chop the brisket, onion and garlic. Fry in olive oil. Add the mince, fry for about 4 minutes. Then add the chopped basil, salt and black pepper. Stir and allow the mince to cool slightly.
Step 3
Prepare the tomato sauce. Pour the olive oil into a saucepan and heat the dried garlic, oregano, paprika and black pepper in it. Add the pelati tomatoes, sugar and salt. Cook the sauce for 2-3 minutes.
Step 4
Stuff the conchiglioni with the meat filling, place in an olive oiled mold, pour the tomato sauce, sprinkle with cheese. Bake at 180 degrees for 10-15 minutes. Bon appetit.
