Method

Step 1

First prepare all the ingredients as instructed above.

Step 2

Heat a few glugs of olive oil in a large frying pan over medium to high heat. Add the onions and garlic and gently fry until translucent (about 3 or 4 minutes). Watch your heat – garlic burns very easily. Next add the steak mince and stir fry until nice and brown – about 5 minutes. Now add the chopped tomatoes, tomato sauce, dried parsley, dried oregano, salt, pepper and HALF the dried basil. Bring to a gentle boil, stirring occasionally. When it starts to bubble, reduce the heat, cover and simmer for 20 minutes. Then mix in the cooked fusilli pasta.

Step 3

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the fusilli and cook for 6 to 8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water until you’re ready to add to the mince mixture.

Step 4

Combine cottage and Parmesan cheeses in a bowl. Mix in the egg. Sprinkle in the other HALF of the dried basil and some freshly ground black pepper to taste. Drop tablespoonfuls of the cheese mixture onto the pasta and mince mixture in the frying pan. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.