Recipes continued
Meatballs in Tomato Sauce
Serves
2 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, crushed
500g pork mince
500g veal mince
½cup fresh breadcrumbs 1 egg
1 teaspoon chopped oregano
1 teaspoon chopped thyme
400g can cherry tomatoes
1 tablespoon brown sugar
1 tablespoon tomato paste
½cup chicken stock
700g passata Spaghetti, to serve
1.Using the Browning mode, heat half of the oil on 180°C. When
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
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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