Amazing Lamb Ragu !!

Serves around 6 people as a sauce over any type of pasta

Preparation Time: 15 minutes

Cooking Time: 3 hours simmer minimum for maximum flavor if possible

One stick of celery grated 

1 small clove of garlic finely chopped

Half a brown onion chopped finely

Olive oil for pan

5 Lamb Sausages (i used coles brand with thyme and fennel) 

1 can of tomatoes with one can of water

Basil leaves fresh (handful of leaves)

1/2 chicken stock cube

In a deep fry pan place some olive oil and add the garlic, onion, celery and simmer gently until beginning to become opaque.  Then add the inners of the sausages discarding the casings.  Using a large wooden spoon break the meat down gently and keep cooking on a medium heat adding more oil if it gets a little dry.

Add the tomatoes and the can of water, the stock cube, basil leaves and stir gently.  

Cook gently simmering for 2-3 hours for a very soft meat and full flavour and serve over pastas for example : fettuccine, penne, spaghetti etc... amazing...  delicious!!! 

Home Made Pasta Sauce - Bolognese Recipe

Home Made Pasta Sauce - Bolognese Recipe

 

Cooking Time: 1 to 2 hours

Preparation Time: 20 minutes
Serves approx 4

Beef mince 250g

1/4 onion chopped finely

Tomato Passata 250g bottle 

Basil leaves 3 fresh
Olive Oil
Salt
1/2 beef stock cube (quality cube) or you can use 1/2 cup fresh beef stock


Cook the onion in some olive oil until opaque.  Then place mince meat into the onion mix and stir while cooking making sure its all broken up well.  Brown mince nicely and then you can add the tomato passata, basil and salt to taste.  I use beef stock cube for extra flavour in my sauce.  1/2 a cube with 1/2 cup of water can be added and the sauce should be cooked for around 1.5 hours to 2 hours for a nice flavor.


You can freeze this sauce if the meat is purchased fresh and defrost as you require for pastas, etc.

Spaghetti with meatballs and sauce

Spaghetti with Meatballs

Serves: 4
Preparation: 45 mins

400g beef mince
olive oil for cooking
1 tablespoon oregano
1 spring onion or quarter a white onion chopped finely
750g quality tomato passata
1/2 beef stock cube
1 teaspoon of wostershire sauce
1 egg
1 small teaspoon of chopped italian parsley
approx 1/2 cup bread crumbs (not too dry preferable)

200g spaghetti

Place your tomato passata into a large saucepan and slowly heat. Add a little salt and half a beef stock cube. Let heat up to a simmer.

In a separate bowl prepare the meatballs by placing meat,oregano, parsley,onion,wostershire sauce,egg and breadcrumbs together. Mix up evenly and form small little balls placing them one by one into a frypan with some olive oil.

Cook them until they are brown on the outside.  Then place the balls into the simmering sauce.

Let them cook in the sauce with a lid on slightly ajar while in another pot cook the spaghetti as per pack instructions.

Strain pasta when ready and combine with sauce and balls