Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely diced
- 2 tbsp Cento Garlic Paste in a Tube
- 1 lb Ground Beef
- 8 oz Mushrooms, finely chopped
- 2 tbsp Cento Organic Tomato Paste in a Tube
- 1 jar Cento Traditional Passata (24 oz)
- 1/2 tsp Fresh Oregano
- 1/2 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 pkg Anna Gnocchi (1 lb)
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Fresh Parsley, chopped
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the shells just shy of al dente, reserving a splash of pasta water before draining. Set aside. In a large skillet over medium heat, warm olive oil. Add onion with a pinch of salt and cook until softened. Stir in garlic paste, then add ground beef and cook until browned and no longer pink. Stir in mushrooms, then add oregano, crushed red pepper, salt, and black pepper. Push everything to the sides of the pan, add the tomato paste directly to the center, and let it cook until slightly darkened, then stir it through. Pour in passata and simmer uncovered for 20 minutes until thickened. Stir in milk and let it reduce for a few minutes, then add heavy cream and stir until smooth. Stir in parmesan and parsley. Add in cooked shells with a splash of reserved pasta water and toss for 1 to 2 minutes, until the sauce coats everything evenly. Remove from the heat and finish with extra cheese. Serves 4.
