Ingredients:

• 300 g beef (boneless neck)
• 1 smaller leek
• 1 carrot
• ½ l tomato juice
• 2 full hands pasta conchiglie (shells)
• spice mix
• salt and pepper
• celery leaves

Chop meat, leek, carrot and let it cook. When meat is cooked, pour tomato juice, add pasta and cook for 10 minutes more. Spice it with spice mix, salt and pepper. At the end, add some finely chopped celery leaves. Considering tomato juice, you can be free to add some more, depends how much sour you want your pottage to be.

Enjoy your meal!