The Sunday Mail (Queensland) - Stellar - - Weekly Planner -

“Keep left­over pesto to use an­other time”


100m1 ex­tra vir­gin olive oil 1 egg­plant, cut into 1cm cubes 1 large onion, finely chopped 3 gar­lic cloves, crushed 11/2 tsp dried chilli flakes 500g beef mince 1/3 cup (95g) to­mato paste 2 x 410g cans crushed toma­toes 1/2 tsp Worces­ter­shire sauce 11/2 cups (375m1) beef stock 400g spaghetti Finely grated parme­san and small basil leaves, to serve Sage panto 1 small gar­lic clove, roughly chopped Y2 bunch sage, leaves picked 1/2 bunch basil, leaves picked 1/2 cup (40g) finely grated parme­san 1/4 cup (40g) pine nuts, toasted 2 tbs red wine vine­gar Y3 cup (80m1) ex­tra vir­gin olive oil Heat half the oil in a large fry­pan over medium-high heat. Add egg­plant and cook, turn­ing, for 10 min­utes or un­til browned. Re­move with a slot­ted spoon and set aside. Add re­main­ing oil and re­duce heat to medium-low. Add onion and cook, stir­ring, for 3 min­utes or un­til soft­ened. Add gar­lic and chilli. Cook, stir­ring, for 1 minute. Add mince and cook, break­ing up with a wooden spoon, for 10 min­utes or un­til browned. Add to­mato paste, to­mato, Worces­ter­shire sauce and stock. Bring to a sim­mer, re­turn egg­plant to pan and cook at a rapid sim­mer for 30 min­utes or un­til thick­ened. Sea­son. In a saucepan of boil­ing, salted wa­ter, cook spaghetti un­til al dente. Drain. For the pesto, whiz gar­lic, sage, basil, parme­san, nuts and vine­gar in a small food ely chopped. Grad­u­ally add oil in a thin, steady steam and whiz to com­bine. Sea­son. Di­vide pasta and sauce among serv­ing bowls. Driz­zle with pesto and scat­ter with parme­san and basil to serve. NUTRITION • 53G PRO­TEIN • 17G SAT FAT • 85G CARB • 13G SUGARS • 900MG SODIUM • 1205 CAL (5050KJ)

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