Main Courses
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
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.
Chilli Con Carne
Makes 6 servings 2 tablespoons oil
2 onions, finely chopped
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole chopped tomatoes, juice reserved 1½ cups beef stock
¼cup 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. 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.
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