Loading...
Ingredients
-
500g 3 star beef mince
-
3 garlic cloves, crushed
-
1/3 cup packaged multigrain breadcrumbs
-
1 egg, lightly beaten
-
1 tablespoon finely chopped fresh basil leaves, plus extra leave to serve
-
1/3 cup grated parmesan
-
2 tablespoons extra virgin olive oil
-
1 brown onion, thinly sliced
-
2 carrots, coarsely grated
-
2 dried bay leaves
-
2 tablespoons tomato paste
-
700g bottle tomato passata
-
1 cup chicken stock
-
1 1/4 cups small dried pasta shells
-
1/2 x 220g tub cherry bocconcini
Basil Gremolata
-
1/4 cup finely chopped fresh basil
-
1 small garlic clove, finely chopped
-
1 teaspoon lemon zest
Method
-
1Preheat oven to 180C/160C fan-forced.
-
2Combine beef, garlic, breadcrumbs, egg, basil and parmesan in a bowl. Season with salt and pepper. Roll mixture into 8 balls. Heat half the oil in a large ovenproof frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned all over. Transfer to a plate.
-
3Heat remaining oil in same pan over medium-high heat. Add onion, carrot and bay leaves. Cook, stirring, for 3 minutes or until onion softens. Add tomato paste. Stir to combine. Add passata, stock and 1 cup water. Bring to a simmer. Stir in pasta. Top with meatballs. Cover. Bake for 20 minutes or until pasta is almost al dente. Top with bocconcini. Bake, uncovered, for 5 minutes or until cheese melts.
-
4Meanwhile, make Basil Gremolata. Combine ingredients in a bowl.
-
5Serve pasta bake sprinkled with basil gremolata.
Source: taste.com.au
