3 cups of leftover meat cut into small cubes
1 and 1/2 cups of finely chopped onion
1 green pepper, seeded and finely chopped
1/4 cup of butter or oil
4 tomatoes, diced
3 cups of slightly thickened beef broth
120 grams of shells
1 tablespoon of salt
black pepper to taste
parmesan cheese, grated
3 cups of leftover meat cut into small cubes
1 and 1/2 cups of finely chopped onion
1 green pepper, seeded and finely chopped
1/4 cup of butter or oil
4 tomatoes, diced
3 cups of slightly thickened beef broth
120 grams of shells
1 tablespoon of salt
black pepper to taste
parmesan cheese, grated
Brown the meat with onion and green pepper in butter
When everything is golden, add the tomatoes
Simmer slowly for a few minutes and add the slightly thickened beef broth
Cook the shells as usual
Drain and combine with the meat
Season to taste
Place in a refrigerated form
Cover with grated parmesan cheese
Put in a hot oven for 30 minutes.
