INGREDIENTS: 500g pkt Coles Finest Angus beef, garlic and parsley sausages, casings removed, coarsely chopped 1 brown onion, finely chopped 1 medium eggplant, cut into 2cm pieces 1 medium zucchini, cut into 2cm pieces 200g punnet Perino grape tomatoes 1 cup (250ml) tomato pasta sauce 500g pkt potato gnocchi 1/2 cup fresh basil leaves 1/3 cup (25g) finely grated parmesan Method
Step 1 Heat half the oil in a large frying pan over medium-high heat. Cook the sausage, stirring, for 4 mins or until brown all over. Transfer to a plate. Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 3-4 mins or until soft. Add the eggplant and zucchini and cook, stirring, for 2-3 mins or until golden brown. Step 2 Add the tomatoes, pasta sauce and sausage and cook, stirring occasionally, for 5 mins or until the vegetables are tender and the sauce thickens. Step 3 Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain, reserving 1/2 cup (125ml) of the cooking liquid. Step 4 Add the basil, gnocchi and reserved cooking liquid to the sausage mixture. Toss over medium-high heat for 1-2 mins or until heated through. Serve with the parmesan.
INGREDIENT 1 1/2 cups (375ml) fresh orange juice 1 1/2 cups (375ml) fresh pink grapefruit juice 1/2 cup (125ml) fresh lemon juice 2/3 cup (150g) caster sugar Ice cubes, to serve Mint leaves, to serve Orange and lemon slices, to serve 1L (4 cups) sparkling mineral water Method Step 1 Stir fruit juices and sugar together in a large jug until sugar dissolves. Step 2 Add ice, mint, and orange and lemon slices, then top with mineral water. 2 tablespoons olive oil