ELLI LUCA

Recipe adapted from here: SBS Meat balls (polpette)   INGREDIENTS: Meat balls 1 kg mixture of veal and pork mince Breadcrumbs 1/4 cup - 1/2 cup  +++ see note) B Grated Parmesan cheese 1/4 cup 2 eggs 1 bunch Italian parsley, chopped 2 Garlic cloves, crushed Salt and pepper 1/4 bunch of basil   Sauce 1 Table spoon Worcester sauce  750 ml bottle tomato sauce (homemade if available) Garnish   1/4 bunch basil  salt and pepper freshly ground Spaghetti  1 packet  METHOD: Add all meatball ingredients to a bowl and combine by hand. +++ Adjust the consistency by adding more of the breadcrumb mixture if too moist or another egg if too dry. Mix all together with a kneading action. Finally add a couple of tablespoons of the tomato sauce. Roll mixture into small balls. Place the remaining tomato sauce and Worcester sauce in a wide pan and bring to a gentle simmer over low heat. Add the meatballs and cook o...

Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking. Prep Time: 15 minutes Cook Time: 2 hours INGREDIENTS 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice 1/2 tsp of salt 1/2 tsp of freshly ground black pepper 1/4 cup of olive oil 1 large onion chopped finely 3 garlic cloves, thinly sliced 3 cloves black garlic roughly chopped ** 1/2 tsp of dried chili flakes 1 tsp oregano 2 bay leaves 250ml dry white wine 1 x 400gm can of whole plum tomatoes, roughly chopped 1 Tbsp tomato paste 1 red pepper (capsicum), thinly sliced 1 yellow pepper (capsicum), thinly sliced 1 Tbsp finely chopped fresh flat-leaf parsley 1/4 cup Worcestershire sauce Fresh or packet pasta for 4 1/3 cup of freshly shaved Parmesan cheese  ** You can leave this out, if I have some on hand I always add it for sweetness. METHOD Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a n...

All produce except mince purchased from V&R Fruit and Vegetable Market   INGREDIENTS SAUCE 1 medium onion 2 cloves of garlic 2 shallots 2 zucchinis 4 fresh tomatoes butter olive oil 2 heaped teaspoons dried oregano 500g good-quality minced beef, pork, or (even better!) a mixture of the two 2 x 400g tins of chopped tomatoes Sea salt and freshly ground black pepper Small bunch of fresh basil 100g Parmesan cheese 100g tasty cheese 100g mozzarella cheese 1 tablespoon sweet smoked paprika 2 tablespoons of Worcestershire sauce 1 cup red or white wine 1 Pouch (500ml) Moredough Premium Veal Stock 50 gsm Pronto E Fresco Semi Dried Tomatoes  CHEESE SAUCE 1L (4 cups) milk 1 brown onion, halved, coarsely chopped 8 fresh parsley stalks 8 whole black peppercorns 4 whole cloves 2 bay leaves 60g butter 50g (1/3 cup) plain flour 50g  finely grated Parmesan Pinch ground nutmeg Salt & ground white pepper METHOD (Meat sauce) ...

Meatballs   ✶ Pound ground beef  ✶ 1-2 Dried chillies   ✶ Pinch of ground cinnamon ✶ 1/2 tsp Oregano   ✶ 1/2 Nutmeg, grated   ✶ 3 Cloves garlic, finely chopped   ✶ 1 Large egg - He also points out this should be free range organic   ✶ Freshly grated Parmesan cheese   ✶ Zest of 1/2 lemon  ✶ Salt and pepper ✶ Fresh chopped parsley, I used Italian flat leaf For the tomato sauce   ✶ Olive oil   ✶ 2-3 Cloves of garlic, finely chopped   ✶ A Bunch of basil, leaves picked and stalks chopped   ✶ 1 Fresh red chili, pierced with the tip of a knife   ✶ 1 Onion ✶ 2 x 400g Tins of plum tomatoes   ✶ Swig of red wine vinegar   ✶ Salt and pepper Combine the meatball ingredients, form small meatballs.   Put garlic, basil stalks, and chili in olive oil in saucepan. 5 min later crush and add plum tomatoes. Simmer half hour or so.   Fry meatballs just to br...

INGREDIENTS 2 teaspoons olive oil 200g sliced bacon roughly chopped 3 garlic cloves, crushed 2 eggs (at room temperature) 1/2 cup thickened cream 75g Parmesan cheese, finely grated 1/2 cup chicken stock Garnish: Salt & pepper, fresh chives / parsley or spring onions. METHOD Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic.  Cook, stirring, for 5 minutes or until bacon is crisp. Drain on paper towel. Whisk egg yolks, eggs, cream, chicken stock and three-quarters of the Parmesan together in a bowl. Season with salt and pepper. Add egg mixture and bacon mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining Parmesan.

  INGREDIENTS • 2 rashers of smoked streaky bacon • 2 medium onions • 2 cloves of garlic • 2 carrots • 2 sticks of celery • olive oil • 2 heaped teaspoons dried oregano • 500g good-quality minced beef, pork, or (even better!) a mixture of the two • 2 x 400g tins of chopped tomatoes • sea salt and freshly ground black pepper • a small bunch of fresh basil • 100g Parmesan cheese • 400-500g dried spaghetti or penne   • 1 tablespoon sweet smoked paprika • 2 tablespoons of Worcestershire sauce • 1 cup red or white wine METHOD The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne. With so many options, it’s well worth bagging up any leftover sauce and freezing it for another day.  Finely slice the bacon Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique, just chop away until fine. Place ...

Ingredients (serves 4) * 1 cup (250ml) tomato passatta * 600g ricotta (low-fat, if desired) * 250g frozen chopped spinach, thawed * 2 tablespoons chopped flat-leaf parsley * 2 tablespoons chopped basil * 1/4 cup (20g) grated parmesan * salt and cracked black pepper * 6 fresh lasagne sheets * 3/4 cup tomato passatta, extra * 1 cup grated low fat mozzarella * 1/3 cup (25g) grated parmesan, extra * green salad, to serve Method 1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base. 2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine. 3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golde...