- 500 g minced beef
- 1 shallot finely diced
- 1 garlic clove peeled and minced
- 60 g breadcrumbs I used half fresh and half dried
- 1 medium egg
- 1 tsp Italian dried herbs I used a mixture of oregano and thyme
- 1 tsp vegetable oil
- 250 g dried pasta I used rigatoni
- 400 g tinned chopped tomatoes or passata Ciara uses passata, but I used chopped tomatoes in mine as that’s what I had in
- 75 ml beef stock Ciara gives the option of using red wine or beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 80 g grated Chedder cheese Ciara uses 40g, but we like lots of cheese
- 30 g grated mozzarella
- salt and pepper to taste
- chopped parsley to garnish
- Preheat the oven to 200C/400F
- Start by making the meatballs. Place the minced beef, shallot, garlic, breadcrumbs egg, dried herbs and a pinch of salt and pepper in a bowl and mix together to combine.
- Lightly grease a large baking dish with the vegetable oil, then form the mince mixture into 12 meatballs (about the size of a golf ball). Place in the prepared baking dish.
- Place the meatballs in the oven and cook for 15 minutes until browned.
- Meanwhile, cook the pasta according to the pack instructions (usually boil in plenty of water for approx 12-14 minutes). Drain the pasta once cooked.
- Make the smoky sauce by mixing the tinned tomatoes/passata, beef stock, Worcestershire sauce, paprika and a pinch of salt and pepper together in a jug or bowl.
- Remove the meatballs from the oven. Nestle the cooked pasta in between the meatballs (I like to leave some bits of pasta sticking up to get a few crunchy bits) and pour over the sauce.
- Sprinkle on the cheddar and mozzarella and place bake in the oven for 10 minutes until the cheese has melted and started bubbling.
- Top with a little freshly chopped parsley and serve with green veggies or salad.