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BEEF, PORK, vEAL ANd LAMB
PASTA BOLOGNESE
Serves 8
INGREdIENTS
L cup olive oil
2kg pork mince
3 onions, finely chopped
4 cloves garlic, finely chopped
3 carrots, finely chopped
3 sticks celery, finely chopped
1 cup red wine
3 cups beef stock
750ml tomato passata
L cup tomato paste
2 teaspoons sugar
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
Freshly grated parmesan or pecorino, to serve
METHOd
Heat half the oil in a large non-stick fry
1.
pan over medium high heat and cook
mince in batches until well browned and
crumbly, adding more oil if necessary,
remove from pan and transfer to
removable crockery bowl.
Add remaining oil to pan and cook
2.
onions, garlic, carrots and celery for
5 to 6 minutes, stirring occasionally
until vegetables have softened slightly.
Add wine, bring to the boil and simmer
3.
until reduced by half; pour into
removable crockery bowl along with
stock, tomato passata and paste,
sugar and oregano. Season with
salt and pepper.
Cover with lid and set on
4.
LOW 6–8 hours, MEDIUM 4–6 hours or
HIGH 3–4 hours. Serve with hot cooked
spaghetti, and topped with grated
parmesan or pecorino cheese.
30
CORNEd BEEF
Serves 6–8
INGREdIENTS
2 ½ – 3kg piece of corned beef
2.5 litres water
1 onion, quartered
¼ cup brown sugar
1 tablespoon black peppercorns
3 bay leaves
Several sprigs of fresh herbs (parsley, thyme,
sage, rosemary)
METHOd
Place corned beef into pan into
1.
removable crockery bowl.
Add all other ingredients, making sure
2.
that water almost or fully covers beef.
Cover with lid and set on
3.
LOW 7–8 hours or until corned beef
is tender.
Remove corned beef from slow cooker
4.
and allow to stand for 5 to 10 minutes.
Slice and serve with onion sauce and
5.
steamed vegetables.
NOTE
We do not recommend the HIGH or
MEDIUM setting for this recipe as
should be cooked for an extended
time for the most tender results.
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