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SERVES 4 Prepa­ra­tion: 15 min Cook­ing: 40- 45 min

Pre­heat the oven to 180 ° C Grease a bak­ing sheet with non­stick spray 1 Heat the oil and fry the chopped onions and gar­lic Add the

15 ml ( 1 T) oil 2 onions, chopped 2 gar­lic cloves, crushed 300 g lean beef mince 100 g tomato paste 1 can ( 410 g) chopped toma­toes 60 ml ( ¼ c) tomato sauce 500 ml ( 2 c) beef stock 6 lasagne sheets 20 ml ( 4 t) sugar 15 ml ( 1 T) mixed dried herbs salt and freshly ground pep­per


500 g ready­made bread dough 6 gar­lic cloves, crushed 45 ml ( 3 T) soft­ened but­ter beef mince and brown 2 Add the tomato paste, stir- fry for a few min­utes then add the chopped toma­toes, tomato sauce, beef stock and 1 litre ( 4 c) wa­ter 3 Sim­mer for 20 min­utes Care­fully put the lasagne sheets in the soup and sim­mer un­til the pasta is soft Stir oc­ca­sion­ally so the pasta sheets don’t stick to­gether 4 Sea­son the soup with the sugar, mixed dried herbs, salt and pep­per 5 Gar­lic bread Knead the dough and shape into balls or make plaited rolls Ar­range on the pre­pared bak­ing sheet and bake for 15- 20 min­utes or un­til done 6 Mix the gar­lic and but­ter and spread on the out­side of the rolls Bake for an­other 5 min­utes and serve with the soup and grated Parme­san cheese, if pre­ferred

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