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SPAGHETTI BOLOGNAISE Makes 6 servings
2 tablespoons oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g fresh mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can whole tomatoes, undrained, cut up
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
1
/
4
teaspoon nutmeg
Salt and pepper
Hot cooked spaghetti
Parmesan cheese and parsley
Heat oil in cooking vessel on No. 4; fry onion,
celery, garlic and mushrooms until soft. Add
minced steak and brown evenly. Add remaining
ingredients, except spaghetti and garnishes;
reduce heat to Simmer; cover and cook for 20 to
30 minutes. Serve sauce over hot spaghetti;
sprinkle with parmesan cheese and garnish with
parsley, if desired.
CHILLI CON CARNE Makes 6 servings
2 tablespoons oil
2 onions, finely chopped
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole tomatoes, drained and chopped,
juice reserved
Reserved juice, plus water to make 2 cups
1
/
4
cup tomato paste
1 beef stock cube, crushed
1 bay leaf
1
/
2
teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
Pepper
2 x 310g cans kidney beans
Heat oil in cooking vessel on No. 5;
fry onion, garlic, capsicum and mince until meat
changes colour, about 5 to 8 minutes. Add
tomatoes, juice-water mixture, tomato paste,
stock cube, bay leaf, basil, chilli powder, salt,
sugar and pepper to taste. Bring mixture to the
boil; reduce heat to Simmer and cook uncovered
for 1 hour, stirring occasionally. Add kidney
beans; simmer for a further 10 minutes and
adjust seasonings. Serve over boiled rice or
buttered noodles, if desired.
NOTE: Chilli powders vary in strength, adjust to
suit taste.
PARTY TIME TACOS Makes 16 to 20
1 tablespoon oil
1kg (2 lb) minced beef
2 x 440g cans tomatoes; cut up
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Mexican-style chilli
powder, or to taste
Salt and pepper
16 to 20 taco shells, warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce chopped,
green capsicum chopped, unpeeled tomatoes
chopped, onion and sour-light cream.
Heat oil in cooking vessel on No. 3; add meat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat to
Simmer and cook, uncovered, and stirring
occasionally until mixture is thickened and liquid
is almost absorbed, about 20 to 25 minutes.
Spoon taco mixture into warm crisp taco shells;
top with assorted garnishes, as desired.
NOTE: Taco shells are available through most
retail grocery stores.
21
Main Courses.