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Recipes continued
Meatballs in Tomato Sauce
Serves 4-6
2 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, crushed
500g pork mince
500g veal mince
½ cup fresh breadcrumbs
1 egg
1 teaspoon chopped oregano
1 teaspoon chopped thyme
400g can cherry tomatoes
1 tablespoon brown sugar
1 tablespoon tomato paste
½ cup chicken stock
700g passata
Spaghetti, to serve
1. Using the Browning mode, heat half of the
oil on 180°C. When pre-heated and READY
appears in the LCD screen, PRESS START.
Add onion and garlic; cook, stirring until
soft. Remove from pan.
2. Transfer half of the onion mixture to a
large bowl. Add mince, breadcrumbs, egg
and herbs. Season with salt and pepper
and mix to combine. Divide into 12 equal
portions and roll into balls.
3. Using the Browning mode, heat remaining
oil on SEAR. Cook the meatballs in batches
until browned. Return remaining onion
to the pan with tomatoes, sugar, tomato
paste, stock and pasatta.
4. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 6 hours or HIGH
for 3 hours. Serve on spaghetti.
Lemon Veal with Artichokes
Serves 6
1.6kg veal osso bucco
½ cup plain flour
2 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, crushed
¹⁄
³
cup wine white wine
2 cups chicken stock
2 sprigs fresh oregano
1 tablespoon finely grated lemon rind
¼ cup lemon juice
340g jar marinated artichokes, drained
Cous cous, to serve
1. Dust the osso bucco in flour. Using the
Browning mode, heat the oil on SEAR.
When pre-heated and READY appears in
the LCD screen, PRESS START. Cook the
veal in batches until brown. Remove from
pan.
2. Add onion, celery and garlic to pan. Cook,
stirring for 2 minutes or until soft. Add the
wine, stock, oregano, rind and juice. Stir to
combine. Return veal to pan.
3. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours.
4. Remove veal from pan. Stir through
artichokes and season with salt and
pepper. Serve veal and sauce on cous cous.
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