Chilli And Sun Dried Tomato Bolognaise - Breville VTP053 Instruction Booklet

Chilli and Sun dried Tomato Bolognaise (serves 4-5)
• Olive oil
• 1 onion (chopped)
• 150g of mushrooms (chopped)
• 500g of lean minced beef
• 2 garlic cloves (finely chopped)
• 1 red pepper (de-seeded and sliced)
• 1 tsp paprika
• ½ of crushed dried chillies
• 400g can of chopped tomatoes
• 3 large tbsp of sundried tomato paste
• 150ml of vegetable stock
• handful of fresh basil leaves
• 380g of spaghetti
• Salt and pepper
To serve: freshly grated parmesan cheese and black pepper
1. Select the FRY mode and heat the oil on a low heat and then add the onion and the
mushrooms. Cook them for approximately 5 minutes until they are golden and soft.
Turn the heat up to medium and then add the mince and then cook for another 5
minutes until the meat is browned.
2. Stir in the garlic, red pepper, paprika and dried chillies and cook for a further 2
minutes to allow the flavours to develop.
3. Mix in the chopped tomatoes, sundried tomato paste, stock and season to taste.
Bring it to the boil and then turn the mode selector to the SLOW setting.
4. Scatter the torn basil over the sauce and then cover and cook for a minimum of 5
hours.
5. When it is ready to serve, cook the spaghetti for approximately 8 minutes or until it
is tender, and serve on individual plates with the Bolognaise poured over it. Top with
black pepper and freshly grated parmesan.
2