A recipe from the Good Food collection.
100 g (3½ oz) macaroni
500 g (1 lb 2 oz) minced (ground) beef
1 onion, finely chopped
2 tablespoons grated parmesan cheese
1 tablespoon chopped basil
1 egg, beaten
90 g (3¼ oz/1 cup) fresh breadcrumbs
2 tablespoons olive oil
150 g (5½ oz/1 cup) grated mozzarella cheese
1 onion, sliced
1 garlic clove, crushed
1 capsicum (pepper), seeded and sliced
125 g (4½ oz) button mushrooms, sliced
3 tablespoons tomato paste (concentrated purée)
125 ml (4 fl oz/½ cup) dry red wine
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Mix together the minced beef, onion, parmesan, basil, egg and half the breadcrumbs. Form heaped teaspoons of the mixture into balls.
2. Heat the oil in a frying pan and cook the meatballs until well browned. Drain on paper towels. Transfer to an ovenproof dish. Preheat the oven to 180°C (350°F/Gas 4).
3. To make the sauce, add the onion and garlic to the same pan and stir over low heat until tender. Add the capsicum and mushrooms and cook for 2 minutes. Stir in the tomato paste. Add 250 ml (9 fl oz/1 cup) water and the wine and bring to the boil. Mix in the macaroni and salt and pepper. Pour over the meatballs.
4. Bake for 30–35 minutes. Sprinkle with the mozzarella and remaining breadcrumbs. Bake for another 10 minutes, or until golden.