Step 1

Heat the olive oil in a large pot over medium heat, before adding the onions and cooking for about 5 minutes, or until soft.

Step 2

Next, add the courgette, aubergine and garlic and cook 5-10 minutes over low-medium heat or until the aubergine is completely soft and starting to melt into the onions.

Step 3

Add the tomato paste and stir through, cooking an additional minute or so.

Step 4

Next, add the beef mince, and cook over medium-high heat or until the mince is cooked through.

Step 5

Stir through the passata, beef stock, basil, marjoram and bay leave until well combined. Season with salt and pepper to taste.

Step 6

Cover with a lid, and reduce heat to low and simmer for 30 minutes. Then remove the lid and simmer an additional 30 minutes or until the sauce is rich and thick.

Step 7

Preheat the oven to 200C.

Step 8

Cook the pasta in salty water according to packet instructions, reducing the time by 2 minutes - the pasta should not be cooked completely.

Step 9

Strain the pasta and then transfer it to the beef sauce and stir through until well combined.

Step 10

Transfer the mixture to a casserole dish and top with the fresh mozzarella.

Step 11

Bake in the hot oven for 20-25 minutes, or until the mozzarella is golden and blistering. Allow to stand for ten minutes prior to serving.