Miguel Barclay’s sloppy Giuseppe
- 75g lean beef mince
- ¼ red onion, diced
- ¼ green pepper, diced
- 200g passata
- ¼ ball mozzarella, torn into chunks
- 1tsp dried oregano
- Store cupboard
- Olive oil
Preheat the oven to 190C/170C Fan/Gas 5.
Season the mince with black pepper and roll it into 6-8 balls. Heat a glug of olive oil in a frying pan (ovenproof, if you have one) and cook the meatballs over a medium heat for 5 mins.
When the beef starts to brown, add the onion and green pepper, then fry for 5 mins or until the onion starts to colour. Remove the pan from the heat. (If you’re not using an ovenproof pan, transfer the contents to an ovenproof dish.)
Tip the passata and the mozzarella into the pan (or dish). Season with black pepper and sprinkle over the oregano. Cook in the oven for about 15 mins until the mozzarella has melted, then serve.