Ingredients

* A drizzle of olive oil
* 1 large onion (finely chopped)
* 2 cloves of garlic
* large tablespoon of oregano or mixed herbs
* 2 large rump steaks (chopped up really small into 1cm chunks)
* 1 Aubergine (chopped into chunks)
* 2 Tins of chopped tomatos 400g each can
* Big glug of red wine
* Parmesan cheese (big handful)
* 1 egg
* 500g Macaroni pasta

Directions

1. 1. Drizzle a cheeky splodge of olive oil into a rustic pan.
2. 2. Fry your onion and garlic till the aroma smells of a Italian restaurant (about 3 mins). Yuuuuum !.
3. 3. Add your chopped aubergine and turn up to high heat till aubergine gets cooked.
4. 4. In another pan start frying your rump steak till browned and nice n’ juicy. Add the aubergine, onion and garlic and give a stir. Put your soul into it.
5. 5. Add the tomatoes, red wine and herbs and simmer.
6. 6. Meanwhile, put your macaroni on and cook nicely please.
7. When all cooked you then take the macaroni of the heat and drain. Add the egg and parmesan together and beat with plunging motions. Add this mix into the macaroni (it will cook..watch it… its wicked !)
8. 7. Add the macaroni to the steak and mix together. Serve on warm plates with basil, warm bread and some Merlot or Pinotage. Sprinkle parmesan ontop.
9. This is a recipe that I have tweaked over the years to maximise flavour. Enjoy, my friends !

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