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Export 14 ingredients for grocery delivery
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.
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