Kattoues Me Kima kai Tomata - Conchiglie with Tomato Mince

INGREDIENTS

500g pork mince
2-3 tablespoons olive oil
1 brown onion, finely diced
2-3 garlic cloves, chopped
1 tablespoon tomato paste
300g approx ripe tomatoes, roughly chopped
1 tablespoon dried mint
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon ground cinnamon
1 small pinch of ground cloves
salt and pepper to taste
1 large handful fresh parsley, roughly chopped
250g “kattoues” (conchiglie pasta)
600ml of hot stock
SERVING
finely grated halloumi
1 good pinch of dried mint

METHOD

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for an additional 2-3 minutes until fragrant. Increase the heat to medium-high and add the pork mince to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through.

Stir in the tomato paste and cook for 3-4 minutes until caramelised. Add the ripe tomatoes to the pot, mixing well with the meat mixture. Cook until the tomatoes have softened and released their juices, and any excess liquid has reduced.

Add your dried spices and herbs, stirring to incorporate. Season with salt and black pepper to taste.

Reduce the heat to low and gently simmer the sauce for about 20 minutes, allowing the flavours to meld together. If needed, add a little water to prevent the sauce from becoming too dry, aiming for a thick and juicy consistency.

Once the sauce has simmered and thickened, add the pasta shells to the pot, and pour in the hot stock, stirring gently to combine and simmer. Meanwhile, chop your parsley and mix the finely grated halloumi and dried mint in a bowl.

Once your pasta is cooked al dente, remove the pot from the heat and stir in the fresh parsley, ensuring it's evenly distributed throughout the pasta and sauce. Serve and sprinkle generously with your halloumi and mint mix.

Enjoy this comforting and flavourful pasta dish, perfect for family dinners or gatherings with friends.