Preheat the oven to 200 degrees celsius.

Cook the pasta for 2 minutes less than the packet instructions state. Drain.

Meanwhile, chop the onion and garlic and saute in a saucepan with the olive oil over a medium heat. Add the mince and allow to brown.

Pour in the red wine and allow it to reduce, then tip in the chopped tomatoes, rosemary, basil, oregano and sliced mushrooms. Simmer for 10 minutes and season with salt and pepper to taste.

Add the pasta and mix well, then transfer to an oven proof dish. Cover with a layer of the mozzarella and breadcrumbs, and put in the oven for 30-40 minutes (the longer the better) until golden, bubbly and crispy.