Updated: Apr 16, 2019
An Italian meal created with layer upon layer of flavour from Italian seasoning and tomatoes.
If I had to describe this dish in one word it would be AMAZING and those around our dinner table last night fully agree! The aroma as the meal simmered in the pan had us excited and when we took the first mouthful no one was disappointed.
With fresh bread out of the oven it was a delicious rustic meal that took family members back to Italy in an instant.
Prep 15 min // Cook 40 min
500g lean beef mince
5 cloves garlic crushed
2 tbs soy sauce
3 cups uncooked macaroni
1 cup cherry tomatoes halved
1 carrot finely diced
1 onion diced
1 celery stick diced finely
1 zucchini diced
1/2 red capsicum chopped
2 cans diced tomatoes
2 tbs BBQ sauce
1 beef stock cube
1 cup passata
1/3 cup red wine
3 cups water
3/4 cup cheddar cheese grated
3/4 cup Parmesan cheese grated
3 bay leaves
3 tbs Italian seasoning (EDMK mix is listed below or you can use store bought)
1/2 tsp black peppercorn
2 tbs dried oregano
2 tbs dried basil
2 tbs dried parsley
1 tbs dried thyme
1 tsp mild paprika
1 tsp onion flakes
1 tbs chilli flakes
2 tbs garlic powder
Add peppercorns to blender, mortar or Thermomix bowl and mill until fine. Add all remaining ingredients together and mix well. Store in airtight container for up to 6 months.
Heat 1 tbs oil in a pan and saute garlic and onion for 2 minutes.
Add carrot and celery to the pan and saute for a further minute.
Add red wine and let it reduce for a minute.
Add lean beef mince and brown breaking it up while it browns to avoid large lumps.
Pour in water, passata, diced tomatoes and stir.
Then add Italian seasoning, bay leaves, soy sauce, stock cube, cherry tomatoes, capsicum, zucchini and stir.
Cover and simmer gently for 10 minutes.
Add uncooked pasta, stir well and simmer for another 20 min.
Season with salt and pepper and add the BBQ sauce and simmer for 5 min.
Turn off the heat, remove the bay leaves and stir through the cheeses.
Serve immediately with fresh crusty bread.