Meatball, Marscapone and Mozzarella bake

Method

1. Preheat the oven to 190°C.
2. First, prepare your sauce. Gently sauté the onion and carrot, until soft and golden, but not brown. Add the garlic, and sauté till soft. Add the bay and oregano, and stir. Add the wine, and reduce by half.
3. Add the tomatoes, tomato puree, vinegar, and Worcestershire sauce, and stir. Bring to the boil, then simmer for 20-25 minutes, stirring regularly. The sauce should reduce to a lovely smooth consistency. Season to taste.
4. While the sauce simmers, prepare your cheese. Grate the Mozzarella, and mix with the Marscapone.
5. Place the meatballs in an oven safe heavy pan, and bake in the oven for 10 minutes, until crisp on the outside, but still pink on the inside (45°C with a meat thermometer). Add the sauce over the top, coating the meatballs well. Spoon the cheese mixture randomly in-between the meatballs.
6. Bake the pan in the oven for a further 20 minutes, until the cheese is bubbling and just starting to brown.
7. Place the pan in the centre of the table, and serve with fresh bread to mop up that incredible sauce and stringy cheese.