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Recipes for your Multicooker continued
Spaghetti Bolognese
Makes 6 servings
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
125g 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
¼ teaspoon nutmeg
Salt and freshly ground black pepper
Hot cooked spaghetti
Parmesan cheese and parsley
1. Heat oil in cooking vessel on MED setting.
Fry onion, celery, garlic and mushrooms
until soft.
2. Add minced steak and brown evenly.
3. Add remaining ingredients, except
spaghetti and garnishes; reduce heat to
MIN/MED setting; cover and cook for 20
to 30 minutes.
4. Season to taste with salt and pepper.
Serve sauce over hot spaghetti; sprinkle
with parmesan cheese and garnish with
parsley, if desired.
14
Chilli Con Carne
Serves 6
2 tablespoons oil
2 onions, finely chopped
1-2 cloves garlic, crushed
1 green capsicum, seeded, cut into strips
1kg minced topside steak
440g can whole chopped tomatoes, juice
reserved
1½ cups beef stock
¼ cup 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
1. Heat oil in cooking vessel on MED setting;
fry onion, garlic, capsicum and mince
until meat changes colour, about 5 to 8
minutes.
2. Add tomatoes, juice, beef stock, tomato
paste, bay leaf, basil, chilli powder and
sugar.
3. Bring mixture to the boil; reduce heat to
MIN/MED setting and cook uncovered for
1 hour, stirring occasionally.
4. Add kidney beans. Simmer for a further
10 minutes. Season to taste with salt and
pepper.
5. Serve over boiled rice or buttered noodles,
if desired.
NOTE: Chilli powders vary in strength, adjust
to suit taste.
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