A simple idea for a busy lunch the whole family can enjoy.
Ingredients (serves 4)
600g lean beef mince
1 small zucchini, grated
3 green onions, finely chopped
80g cup mushrooms, grated
1 teaspoon dried mixed herbs
2 tablespoons olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
575g jar tomato pasta sauce
1/4 cup chopped fresh basil leaves
cooked spaghetti pasta, to serve
Combine mince, zucchini, green onion, mushroom and dried herbs in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.
Heat 1 tablespoon oil in a large nonstick saucepan over medium-high heat. Cook meatballs in batches, turning, for 5 to 6 minutes or until browned. Transfer to a plate.
Heat remaining oil in pan. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add capsicum. Cook, stirring, for 2 minutes. Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low. Simmer, covered, for 20 minutes or until meatballs are cooked through. Stir in basil. Serve meatball mixture with spaghetti.
To freeze: Place cooled meatball mixture in a large airtight container. Cover. Freeze for up to 3 months.
To reheat: Thaw in fridge overnight. Transfer mixture to a large saucepan over medium heat. Cook, covered, for 30 minutes or until heated through.
Tip: Raw meatballs can also be frozen in a single layer in an airtight container or snap-lock bag for up to 3 months.
Fettuccine Alfredo is a classic Italian dish and a popular restaurant offering.
1 pint heavy cream
1/2 cup butter
2 tablespoon cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic powder
8 ounce ( 250 g ) fettuccine, cooked and drained
Salt and pepper, to taste
1. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for
15 – 20 minutes over low heat.
2. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Spaghetti and Meatballs
“When there’s time to simmer, this hearty sauce and home-style meatballs make a memorable main course.
Ingredients for 4 Persons.
5/8 large onion, finely chopped
4 g garlic cloves, minced
20 ml vegetable or olive oil
2 (10.75 ounce) cans tomato puree
5/8 (12 ounce) can tomato paste
235 ml water
15 g grated Parmesan cheese
3 g dried oregano
10 g salt
8 g sugar
305 g ground beef
75 g ground pork
35 g finely crushed saltines
2-3/4 eggs, beaten
4 g garlic cloves, minced
10 g grated Parmesan cheese
1 g dried oregano
Hot cooked spaghetti
In a oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours. Meanwhile, combine beef, pork and cracker crumbs in a large bowl. Add the eggs, garlic, Parmesan cheese and oregano; mix well. Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer. Serve over spaghetti.