Camp-Style Beef Meatballs with Pasta
Serves 4-6
Time 30 minutes
Ingredients
Meatballs
700g minced beef
1 cup breadcrumbs
1 tsp dried chilli flakes
1 bunch of parsley, finely chopped
1 bunch of oregano, finely chopped
1 bunch of chives, finely chopped
2 garlic cloves, minced
1 whole egg
Salt and pepper
500g rigatoni pasta
1 tbsp extra virgin olive oil
½ brown onion, finely diced
4 garlic cloves, minced
1 red chilli, diced
100g butter
1 red capsicum, diced
1 bunch basil
1 bunch oregano
⅓ cup red wine
1L beef stock
800ml tomato passata
Salt & pepper
Parmesan cheese, to serve
Method
To make the meatballs, combine all meatball ingredients and roll them into small balls.
Fry the meatballs in a pan with olive oil until golden brown. Add the butter, onion, chilli and garlic on medium-high heat and sauté for 4-5 minutes, then stir in the capsicum, red wine, stock, herbs and tomato passata.
Increase the heat to high and bring the mixture to a gentle simmer. Add the pasta, reduce the heat and allow it to simmer with the lid on for about 15 minutes or until the pasta is cooked.
Stir it a few times to ensure the pasta isn't sticking to the bottom of the pot. Season with salt & pepper as needed. Serve with parmesan grated over the top if desired.