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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 button mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can chopped tomatoes, undrained
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
¼ teaspoon nutmeg
Salt and freshly ground black pepper
Hot cooked spaghetti
Parmesan cheese and parsley
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 chopped tomatoes, juice reserved
1½ cups beef stock
¼
cup tomato paste
1 bay leaf
½
teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoon sugar
Salt and freshly ground black pepper
2 x 310g
cans kidney beans
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. Season to
taste with salt and pepper. Serve sauce
over hot spaghetti; sprinkle with parmesan
cheese and garnish with parsley, if desired.
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, beef stock, tomato paste,
bay leaf, basil, chilli powder and sugar.
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. Season to
taste with salt and pepper. Serve over boiled
rice or buttered noodles, if desired.
Note: Chilli powders vary in strength, adjust
to suit taste.