Conchiglie with minced beef and creamy gorgonzola sauce

How Maurice does it

1. 1

   Cook the conchiglie pasta in a pot of boiling salted water according to package instructions until al dente. Reserve some pasta water.

2. 2

   In a large pan, heat olive oil over medium heat. Add the sliced leek, mushrooms, shallot, and garlic. Fry briefly until softened.

3. 3

   Add the sliced tomatoes and minced beef to the pan. Break up the meat with a spoon and cook until browned.

4. 4

   Pour in the white wine and let it simmer gently for about 15 minutes. Add a little pasta water if the mixture becomes too dry.

5. 5

   In a small pot, melt the crème fraîche and gorgonzola over low heat, stirring until smooth and creamy.

6. 6

   Add the cooked conchiglie to the pan with the meat and vegetables. Stir to combine.

7. 7

   Serve the pasta in bowls, pour the gorgonzola sauce over the top, and garnish with fresh herbs if desired.