Recipes (continued)
Bolognaise | Serves 6 |
1kg topside steak, diced into 5cm cubes 2 tablespoons olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
2 teaspoons dried basil
280g tomato paste
1 x 800g can peeled chopped tomatoes
2 cups water Salt and pepper
1.Assemble MultiMincer with the blade and medium disc.
2.Turn MultiMincer on and slowly add beef pieces into the chute using the food pusher. Reserve and set aside.
3.Heat oil in a large pan over medium high heat, add onion and garlic and cook
4.Add dried basil and mince; cook, stirring frequently, for
5.Stir in tomato paste and cook for 1 minute; add chopped tomatoes and water and bring to the boil. Reduce heat to medium, cover and simmer 20 minutes or until mixture has reduced and thickened.
Quick Lasagne | Serves |
1 quantity bolognaise mixture
375g large instant lasagne sheets
500g blend grated mozzarella, cheddar and parmesan cheese
350g fresh ricotta
1.Preheat oven to 200°c
2.Lightly grease a 40cm x 22cm (approx) size deep baking dish. Spoon enough meat sauce on base to just cover. Place a layer of lasagne sheets to cover base.
3.Spoon about one third of the remaining meat sauce over the lasagne sheets to cover well. Sprinkle about one third of the blended cheese only over the meat. Place another layer of lasagne sheets on top.
4.Spoon another one third meat sauce over the lasagne sheets then spoon the fresh ricotta over the meat sauce. Top with more lasagne sheets. Repeat with the remaining meat sauce and another one third of the cheese. Top with the last layer of lasagne sheets and sprinkle with the remaining cheese.
5.Loosely cover lasagne with aluminium foil and bake for 40 minutes. Remove foil and bake, uncovered, for a further 20 minutes or until the top is golden and the lasagne sheets are cooked. To test, place a small sharp knife through the lasagne, if soft the sheets are cooked.
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