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.