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Categories:
onion breadcrumbs Parmesan cheese fresh basil egg olive oil Mozzarella cheese breadcrumbs onion garlic red mushrooms tomato paste water red wine salt
Viewed: 41 - Published at: 6 years agoIngredients
- 500 g ground beef (minced)
- 1 onion, chopped
- 12 cup breadcrumbs
- 2 tablespoons parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 egg, beaten
- 2 tablespoons olive oil
- 1 cup mozzarella cheese
- 12 cup breadcrumbs (extra)
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 red capsicum, sliced
- 125 g mushrooms, sliced
- 14 cup tomato paste
- 1 cup water
- 12 cup red wine
- salt and pepper
Method
- Add macaroni to a pan of boiling water and cook until just tender.
- Drain and set aside.
- In a bowl combine meat, onion, breadcrumbs, parmesan, basil and egg.
- Form heaped teaspoonfuls into small balls.
- Heat oil in a frying pan.
- Add the meatballs and cook until well browned, drain then transfer to an ovenproof dish.
- Reserve oil in pan.
- Preheat oven to 180c.
- Sauce:.
- Add onion and garlic to the frying pan; stir over a low heat until onion is softened.
- Add the capsicum and mushrooms; cook for 2 minutes.
- Stir in the tomato paste then water and wine.
- Bring to the boil, stirring well.
- Mix in the macaroni, salt and pepper and pour over the meatballs.
- Bake uncovered for 30-35 minutes, then sprinkle with combined mozzarella and extra breadcrumbs.
- Bake for a further 10 minutes (or until golden).
