Pasta with meatballs

Ingredients for 4 servings:

• 300 g pasta (short macaroni)
• 500 g minced beef
• 1 medium-sized onion(s), finely chopped
• 4 tbsp Parmesan, freshly grated
• 1 tbsp fresh basil, finely torn
• 1 egg(s)
• 2 tbsp olive oil
• 1 large onion(s), cut into rings
• 1 thick garlic clove(s)
• 1 red bell pepper(s), cut into strips
• 400 g mushrooms, sliced
• 60 ml tomato paste, concentrated
• 120 ml red wine
• 250 ml water or broth
• 80 g breadcrumbs
• 150 g mozzarella, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Cook the pasta al dente, drain, and set aside. Meanwhile, knead the minced meat with the chopped onion, Parmesan cheese, basil, egg, 40g breadcrumbs, salt, and pepper. Using a teaspoon, scoop out the minced meat and form into small balls. Fry in a pan with the oil and place on kitchen paper to drain. In the same pan, sauté the onion rings and crushed garlic clove over low heat for about 5 minutes, stirring constantly, until the onion is soft. Then add the mushrooms and bell peppers and continue to simmer. Now add the tomato paste, red wine, and water (stock), and bring to a boil briefly. Season the sauce with salt and pepper and add the pasta to the pan. Stir everything well and season again. Then place the meatballs in a casserole dish and pour the contents of the pan over them. Then place the casserole in the oven at 180°C top and bottom heat on the middle rack for about 45 minutes. 10 minutes before the end of the baking time, remove the casserole and sprinkle with the mozzarella and the remaining breadcrumbs. The casserole is ready when the crust is golden brown.