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.
tuna & anchovy sauce
The delicious parsley sauce in this recipe enhances the classic
Italian combination of pasta and tuna.
450 g / l lb dried spaghetti
1 tbsp olive oil
2 tbsp butter
stoned black olives, to garnish
warm crusty bread, to serve
200 g / 7 oz canned tuna, drained
60 g / 2 1/4 oz canned anchovies, drained
225 ml / 5 fl oz olive oil
60 g / 2 1/4 oz flat-leaved parsley, roughly chopped, plus extra to garnish
150 ml/5 fl oz crème fraiche
Salt and pepper
To make the sauce, remove any bones from the tuna. Put the tuna into a food processor or blender. Add the anchovies, oil and parsley. Process until very smooth.
Spoon the crème fraiche into the food processor or blender and process again for a few seconds to blend thoroughly. Season with salt and pepper to taste.
To cook the pasta, bring a large saucepan of lightly salted water to the boil. Add the spaghetti and olive oil and cook for 8—io minutes, or until tender but still firm to the bite.
Drain the spaghetti, return to the pan and place over a medium heat. Add the butter and toss well to coat. Spoon in the sauce and quickly toss into the spaghetti, mixing well using 2 forks.
Remove the pan from the heat and divide the spaghetti between warm individual serving plates. Garnish with olives and parsley and serve with warm, crusty bread.
This Sicilian sauce of anchovies mixed with pine kernels, sultanas
and tomatoes is delicious with all types of pasta. SERVES 4
675 g / 1 lb 8 oz fresh penne or 350 g / 12 oz dried penne
450 g / 1 lb tomatoes, halved
25 g / 1 oz pine kernels
50 g / 1 1/3 oz sultanas
50g / 1 1/3 oz canned anchovies, drained and halved lengthways
2 tbsp concentrated tomato purée
To make the sauce, cook the tomatoes under a preheated grill for 10 minutes. Leave to cool. When cool enough to handle, peel off the skin and dice the flesh.
Place the pine kernels on a baking sheet and lightly toast under the grill for 2-3 minutes, or until golden.
Soak the sultanas in a bowl of warm water for about 20 minutes. Drain them thoroughly.
Place the tomatoes, toasted pine kernels and sultanas in a small saucepan and heat gently.
Add the anchovies and tomato purée, heating the sauce for an additional 2—3 minutes, or until hot.
To cook the pasta, place in a saucepan of lightly salted boiling water and cook according to the instructions on the packet, or until tender but still firm to the bite. Drain thoroughly.
Transfer the pasta to a serving plate and serve with the hot sauce.
Bolognese Sauce (Meat Sauce)
Yields: 1 Servings
1 pound Meatballs
1/2 pound Chopped pork or sausage meat
1/4 cup Olive oil
1 Onion chopped
2 Cloves garlic crushed
1 Carrot grated
1 Stalk celery grated
2 tablespoons Tomato paste
1 3/4 pounds Can tomato puree
1 3/4 pounds Can Italian tomatoes,
2 cups Water
Salt and pepper to taste
In a large pot lightly brown garlic in olive oil and discard. Add onion, celery and carrot and saute until translucent. Add meat and lightly brown stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree and water and simmer 1 1/2 to 2 hours stirring often. Salt and pepper to taste. Serve over cooked hot pasta or rice. *option-instead of 2 cups water, you may add 1 cup water and 1 cup red wine (dry) .
Basic Tomato with Garlic Sauce
1 cup olive oil
4 medium onions very finely chopped
1/4 cup garlic finely chopped
4 pounds fresh italian plum tomatoes
may substitute with canned tomatoes chopped-with their juice
salt and freshly ground pepper to taste
a few leaves of fresh basil or sprigs of parsley
Heat oil in a medium saucepan. Add the onion and cook over medium heat till onions are translucent. About 5 min. Stir in the garlic and the tomatoes with their juice (add 3 tbsp of water if you are using fresh tomatoes). Season with salt and pepper. Add the herbs. Cook for 30 minutes. Press tomatoes through a food mill to remove seeds or puree in a food processor. To serve, reheat gently and pour over drained pasta.