10
Recipes
Bolognaise
Serves 6
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 Multi-Food Grinder with
the blade and medium disc.
2. Turn Multi-Food Grinder 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.
Quick Lasagne
Serves 8-10
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.
