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Add 2 Tbs Olive Oil to medium-high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to 'waiting bowl'. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder, and most importantly 1 1/2 tsp of Ground Comino to hot pan and stir to brown. When beef is browned, pour tomato sauce/water-broth mixture into pan. Since the pan is hot, it will sizzle and steam, do not be alarmed. Add the shells and bring to a boil. Stir for 2 to 3 minutes, then simmer for up to 10 minutes, covered. Test doneness of shells, they should be more firm than soft, al dente. Stir and season with additional salt and pepper if needed.
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