3 tbsp olive oil
1 onion, peeled and diced
500g beef mince
1 cup red wine
400g can diced and peeled tomatoes
400g can tomato puree
1 cup water
1 1/2 cups small pasta shapes (such as penne)
salt and pepper
grated parmesan cheese
fresh basil, chopped
(We also add in things like chopped carrot, celery and capsicum)
Heat oil in a saucepan and cook onion until softened but not coloured. Add mince and stir-fry to brown.
Stir in red wine and cook for 2-3 minutes. Add tomatoes, puree and water and bring to the boil.
Add pasta and simmer for 15 minutes, stirring regularly to prevent sticking until pasta is cooked and sauce has thickened. Season with salt and pepper to taste.
Serve with grated parmesan and fresh basil.
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Beef and vegetable bolognaise
Serves 4
Combine one diced onion with 2 cloves of chopped garlic, 500g lean minced topside, 1 large grated carrot and 1 stick chopped celery.
Serve over steamed zucchini or broccoli tossed with chopped parsley and freshly squeezed lemon.
~~~
Potato and Red Pepper Frittata
Ingredients
Serves 3-4
450g small new potatoes
6 eggs
30ml/2 tbsp chopped fresh mint
30ml/2 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
2 red peppers, seeded and roughly chopped
salt and black pepper
mint sprigs, to garnish
1. Scrub potatoes, then cook in a pan of boiling salted water until just tender. Drain the potatoes, leave to cool slightly, then cut into thick slices.
2. Whisk together the eggs, mint and seasoning in a bowl, then set aside. Heat the oil in a large frying pan.
3. Add the onion, garlic, peppers and potatoes to the pan and cook, stirring, for 5 minutes.
4. Pour the egg mixture over the vegetables and stir gently.
5. Push the mixture into the centre of the pan as it cooks to allow the liquid egg to run on to the base.
6. Once the egg mixture is lightly set, place the pan under a hot grill for 2-3 minutes, until golden brown. Serve hot or cold, cut into wedges and garnished with sprigs of mint.
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