Sunbeam MultiMincer FG5600 Instruction And Recipe Booklet page 17

Recipes (continued)
Bolognaise
1kg topside steak, diced into 5cm cubes
2 tablespoons olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
2 teaspoons dried basil
280g tomato paste
1 x 800g can peeled chopped tomatoes
2 cups water
Salt and pepper
1. Assemble MultiMincer with the blade and
medium disc.
2. Turn MultiMincer on and slowly add beef
pieces into the chute using the food
pusher. Reserve and set aside.
3. Heat oil in a large pan over medium high
heat, add onion and garlic and cook 2-3
minutes or until onion has softened.
4. Add dried basil and mince; cook, stirring
frequently, for 4-5 minutes or until mince
is brown and crumbly.
5. Stir in tomato paste and cook for 1
minute; add chopped tomatoes and water
and bring to the boil. Reduce heat to
medium, cover and simmer 20 minutes or
until mixture has reduced and thickened.
Serves 6 Quick Lasagne
1 quantity bolognaise mixture
375g large instant lasagne sheets
500g blend grated mozzarella, cheddar and
parmesan cheese
350g fresh ricotta
1. Preheat oven to 200°c
2. Lightly grease a 40cm x 22cm (approx)
size deep baking dish. Spoon enough
meat sauce on base to just cover. Place a
layer of lasagne sheets to cover base.
3. Spoon about one third of the remaining
meat sauce over the lasagne sheets to
cover well. Sprinkle about one third of
the blended cheese only over the meat.
Place another layer of lasagne sheets on
top.
4. Spoon another one third meat sauce
over the lasagne sheets then spoon the
fresh ricotta over the meat sauce. Top
with more lasagne sheets. Repeat with
the remaining meat sauce and another
one third of the cheese. Top with the last
layer of lasagne sheets and sprinkle with
the remaining cheese.
5. Loosely cover lasagne with aluminium
foil and bake for 40 minutes. Remove
foil and bake, uncovered, for a further 20
minutes or until the top is golden and the
lasagne sheets are cooked. To test, place
a small sharp knife through the lasagne,
if soft the sheets are cooked.
Serves 8-10
17