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Main Courses
Spaghetti Bolognaise
Makes 6 servings
2 tablespoons oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g fresh mushrooms, thickly sliced
750g minced topside steak
1 tablespoon tomato paste
440g can whole tomatoes, undrained, cut up
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
¼ teaspoon nutmeg
Salt and 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. 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
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1 kg minced topside steak
440g can whole tomatoes, drained and
chopped,
juice reserved
Reserved juice, plus water to make 2 cups
¼ cup tomato paste
1 beef stock cube, crushed
1 bay leaf
½ teaspoon dried basil leaves
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
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-water mixture, tomato paste,
stock cube, bay leaf, basil, chilli powder, salt,
sugar and pepper to taste. 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
and adjust seasonings. Serve over boiled rice
or buttered noodles, if desired.
Note: Chilli powders vary in strength, adjust
to suit taste.
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