Mince

• 1. Make the bolognaise sauce first by heating oil in large pan and gently fry the onion

  2. Add the garlic and cook for 1 minute

  3. Stir in the mince and cooked until brown

  4. Pour off excess fat and juice and then add tomatoes, bay leaf, salt and pepper, sugar and water

  5. Mix well, bring to boil, then simmer gently for 20 minutes until sauce is rich in flavour. Remove Bay leaf when finished cooking

  6. Boil sliced carrots until just starting to soften, drain and cool

  7. Make Bechamel by melting butter in a large jug in the microwave

  8. Add flour and nutmeg and cook on high for another minute

  9. Stir in milk and microwave for around 3-5 minutes, stirring regularly until sauce is thick

  10. Add two cheeses and beat

  11. Oil an oblong dish 21 cm x 30 cm, cover base with 2-3 tbsp of bechamel sauce.

  12. Arrange a layer of lasagne sheet over the sauce

  13. Cover lasagne with half of the meat sauce

  14. Layer the cooked carrot halves cut side down on meat sauce

  15. Pour a 1/3 of bechamel sauce over carrots, top with another layer of lasagne

  16. Pour the rest of the meat sauce over the lasagne sheet

  17. Add another 1/3 of bechamel sauce and then add another lasagne sheet

  18. Cover with bechamel sauce and sprinkle with parmesan cheese

  19. Bake in a pre heated oven 200 degree for 40 -45 mintues or until golden brown

• 1. Brown mince in olive oil

  2. Add chopped onion and crushed garlic and cook for 10 minutes

  3. Add tin/s of beans, tomatoes, tomato paste, herbs

  4. Simmer for 15 mins

  5. Process avocado, tomato, chives, splash of olive oil and red wine vinegar, season

  6. Place corn chips on a plate, top with grated cheese, grill until melted

  7. Add avocado mixture on top and then finally sour cream, serve

1. Make patties form lamb mince, onion, garlic, cumin, allspice, fry in some olive oil for about 10-15 mins

   1. Roast pumpkin/kumara in some olive oil (approx 45 mins)

   2. Warm Pita bread in oven 180 C for approx 8 mins

   3. Mix yoghurt and chopped mint

   4. Add Rocket to plates, add Pita bread, place pumpkin/kumara in pita bread, then the meat patty

   5. Drizzle yoghurt mixture over patty and rocket

1.  Preheat oven to 220 C

2. Heat oil in large frying pan

3. Add beef, 2 tbsp of chilli, tomato paste, salt and pepper and cook for 4 minutes, breaking lumps or until cooked through

4. Stir through coriander and beans and refrigerate until cooled.

5. While mixture is cooling, place a large baking tray lined with non stick baking paper in the oven for 5 minutes

6. Cut each sheet of pastry into 4 x 12 cm squares.

7. Spoon 1 tsp of sour cream into the centre of each square, top with 1/4 cup of beef mixture and fold over to form a triangle

8. Press edges to seal, twist to enclose and brush with egg

9. Place on the hot tray and cook for 16 minutes or until golden brown

10. Sever with remaining chilli, extra sour cream and lime wedges

Donna Hay Autumn April-May 2016

1. Preheat oven to 200 degree celcius

2. Heat olive oil in frying pan and cook onion, garlic and carrot until soft

3. Add the thyme, chilli flakes and cloves and set aside to cool for a few minutes

4. Mix in the mince, salt, egg, milk and panko crumbs (the mix will be quite soft)

5. Use wet hands to shape into 6 loaves, wrap with a strip of bacon and put onto a baking paper lined oven tray

6. Bake for 25 minutes

7. Serve with your favourite chutney, riced cauliflower, (mashed potato) and vegetables

1. Saute onion, celery, carrot and pancetta 4-5 mins until onion is tender in a large heavy based saucepan

2. Stir in garlic and cook 1 Monty

3. Add mince. Cook 4-5 mins until well browned, breaking up lumps

4. Stir in tomato paste and cook 1 min

5. Pour wine into pan to deglaze

6. Add puree, tomatoes, bay leaves and oregano. Bring to boil. Reduce heat to low and simmer 25-30 mins until thickened. Season.

7. Stir parsley through.

8. Top with mushrooms and mozzarella

BÉCHAMEL SAUCE: Scald milk in a saucepan with peppercorns, bay leaves, mace and thyme. Cover and set aside.

In a clean pan, melt butter, stir in flour and blend in strained milk one-third at a time. Return pan to heat and stir until boiling.

Reduce heat, stir constantly for a minute or two, then add salt. Turn off heat and cover with a lid.

MEATBALLS AND SAUCE: Gently squeeze sausage filling out of casing. Roll into small balls between damp palms to shape. Keep chilled until required.

Put garlic, rosemary and oil in a medium saucepan and cook for 2–3 minutes. Add tomatoes, rinse can with 1⁄4 cup water and add water and tomato concentrate to pan. Bring to a gentle bubble. Lower heat and cook gently for about 12 minutes, stirring from time to time. Do not let sauce become dry.

Add meatballs, bring back to a gentle bubble, then cook very gently for 10 minutes. Season with salt.

SPINACH AND PASTA: Cook spinach in a little melted butter in a pan over medium-low heat until it wilts. Season with salt and freshly grated nutmeg. Turn off heat.

Cook pasta in plenty of gently boiling well-salted water until just al dente. Drain and drizzle with 1 teaspoon of oil.

TO ASSEMBLE: Place a strip of pasta on a lined shallow ovenproof dish. Spoon some meatballs and sauce on one end with a few blobs of béchamel sauce, a few leaves of spinach and a sprinkle of parmesan. Fold pasta over filling then put on another layer of ingredients on folded pasta. Repeat to make 4 layers. Finish with parmesan.

Bake in oven preheated to 220°C for 12–15 minutes, or until hot and bubbling. MAKES 6–8 STACKS 

1. Heat oil in a saucepan over medium heat

2. Add onion and cook until brown

3. Add garlic, cumin, chilli and mince

4. Cook stirring for 5 mins

5. Add tomatoes, tomato paste, oregano, thyme, stock and beans

6. Reduce heat to low and cook for 10 mins until rich and thick

7. Divide between four bowls, top with a sprinkle of cheese and dollop of yoghurt

Put the oil in a large sauté pan and add the onion, carrot, parsnip, garlic and the oregano with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally until the vegetables are tender. Add a splash of water if the pan gets dry. Add the mince and cook for 5 minutes, breaking up any lumps. Increase the heat and stir in the tomato paste and all the spices and cook for 1 minute. Add all the remaining ingredients and bring to the boil. Cook at a fast simmer for 15 minutes, stirring occasionally until much of the liquid has evaporated and the mixture is thick.

Preheat the oven to 180˚C.

TOPPING: Trim the ends off the eggplants. Cut into 1 cm thick slices, brush both sides with olive oil and season with salt and pepper. Place on a lined baking tray and bake for 20 minutes or until tender and golden but not falling apart, turning once during cooking.Put the sour cream in a bowl and whisk until smooth. Add the egg yolks, garlic, nutmeg, feta and half of the parsley and season.

TO ASSEMBLE: Place the lamb mixture in a large ovenproof baking dish and arrange the eggplant on top. Spoon the sour cream mixture over the top, leaving some of the eggplant poking out. Sprinkle with Parmesan and freshly ground pepper. Bake for 30 minutes until the top is golden. Scatter with the remaining parsley to serve. 

• Preheat oven to 200°C.

• Heat oil in a large non-stick frypan over medium heat. Add onion, carrot, celery, garlic, and a pinch of salt flakes. Cook, stirring, for 5-6 minutes until softened. Add lamb mince and cook, breaking up with a wooden spoon, for 6-8 minutes or until browned all over. Add tomato paste, spices, and thyme and cook for 3-4 minutes until caramelised. Add chopped tomatoes, Worcestershire sauce and 200ml water and simmer for 15 minutes until thickened and reduced.

• Stir through the peas and season to taste.

• Meanwhile, place sweet potato in a microwave safe bowl and cover. Microwave on high for 10-12 minutes until very tender.

• Mash or pass through a ricer, then mix in the hot butter, half the cheddar and season to taste.

• Spoon lamb mixture into a 1.5L-capacity oven-proof dish and top with mash.

• Scatter over remaining 70g cheddar.

• Place on a tray and bake for 25-30 minutes until golden and bubbling. Serve with steamed beans.

Preheat the oven to 180˚C fan bake. 

Meatballs:
Combine the breadcrumbs, milk, parmesan, pesto, egg and the garlic in a large bowl and leave for 10 minutes. Add the mince and season well with salt and pepper. Mix until well combined. Hands are good for this.

Form into 10 meatballs then press a bocconcini into the centre of each one and reform into a smooth ball, making sure the cheese is totally covered with meat with no cracks.

Heat the oil in a large ovenproof frying pan and quickly brown the meatballs. They won’t be fully cooked. Remove to a plate.

Add the onion and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 2 minutes. Add the tomatoes, stock and fregola and bring to the boil. Nestle the meatballs into the sauce spooning a little over each one. Cover with a tight-fitting lid or foil and bake for 20 minutes. Uncover and cook for 5 minutes or until the meatballs and pasta are cooked.

Preheat the oven to 180°C fan bake.

Sauce: Heat the oil in a large ovenproof sauté pan and cook the onion and garlic with a good pinch of salt until soft. Stir in the tomato paste and brown sugar and cook for 1 minute. Add the vinegar and tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside.

Meatballs: Stir the breadcrumbs with all the remaining ingredients, except the sausage meat, in a large bowl and leave for 10 minutes. Add the sausage meat and mix until fully combined. Hands are good for this. Form into large meatballs.

To cook: Heat a little oil in a sauté pan and brown the meatballs all over. Nestle the meatballs into the tomato sauce. Cover with a piece of baking paper then foil to seal tightly. Bake for 25 minutes. Uncover then dot over the mozzarella and grate over a generous amount of parmesan. Bake for 10 minutes, or until golden and bubbling. Scatter with oregano leaves before serving.

Meatballs
Add all of the ingredients into a mixing bowl and combine gently with your fingers. Gently roll the mixture into 60 gram portions and set them aside. 

Preheat the oven to 140°C.

Heat up a good drizzle of olive oil in an ovenproof frying pan over medium–high heat. Once the oil is hot, add the meatballs, taking care not to overcrowd the pan. You can do this in stages. Constantly move the pan in a circling motion. This will help the balls roll around and brown evenly. Do this for several minutes until the balls form a nice brown crust.

Once all meatballs are browned, add all the meatballs back into the frying pan and place in the dry oven for 12 minutes. This will complete the cooking process. Serve while still hot. MAKES 24 MEATBALLS.

CHUNKY RED ITALIAN SAUCE
Start by heating up a drizzle of olive oil in a frying pan over high heat until it starts to smoke. Add the fresh tomato and stir around the pan until they take on some colour and begin to break down. You need to get the pan very hot so that the natural sugars in the tomato come out the moment they make contact with the hot oil.

Add the onion and a pinch of salt. Cook while stirring for 3 minutes, then add the garlic and tomato paste. Once the onion has been partially cooked, add the tinned tomato, reduce the heat to low and cook for at least 1 hour or until reduced by around half.

Season with salt and lots of pepper, and add the torn basil leaves at the end. Finish with another good drizzle of olive oil.

You can use any variety of fresh tomato – feel free to leave the skins on as this all adds to the texture of the sauce. MAKES 1.4 KILOGRAMS. This warming sauce can be made in bulk and used across a variety of dishes. 

Ragu:

1. Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).

2. Add beef, turn heat up and cook the beef, breaking it up as you go.

3. Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.

4. Add the spinach

5. Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.

6. The ragu is ready when the meat is really tender and the sauce has thickened and is rich – see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)

Cheese Sauce:

1. Warm milk up in a saucepan (optional – just makes sauce thicken faster).

2. In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.

3. Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.

4. Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens – about 5 – 8 minutes. It should coat the back of the wooden spoon.

5. Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable – the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering – see video). If it’s too thick, add a splash of water or milk.

Assemble:

1. Preheat oven to 180°C/350°F.

2. Use a 33 x 22 x 7 cm / 13 x 9 x 2.5″ baking dish.

3. Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.

4. Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.

5. Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.

6. Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.

7. Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.

8. Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

• Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.

• Combine breadcrumbs and milk in a bowl. Stand for 5 minutes. Meanwhile, grate 1 onion. Place mince, breadcrumb mixture, soup mix, garlic, mustard, egg, parsley and grated onion in a large bowl. Season with pepper. Mix well to combine. Spoon mixture into prepared pan, pressing with the back of a spoon to compact and level. Bake for 1 hour to 1 hour 10 minutes or until meatloaf is firm and juices run clear when centre is inserted with a skewer.

• Meanwhile, thinly slice remaining onions. Heat oil in a frying pan over medium heat. Add onion. Cover. Cook, stirring occasionally, for 10 to 12 minutes or until softened. Add sugar and vinegar. Cook, stirring, for 5 minutes or until onion is caramelised. Transfer to a heatproof bowl. Set aside.

• Remove meatloaf from oven. Stand for 5 minutes. Drain excess pan juices. Carefully turn meatloaf, top-side up, onto a baking paper-lined baking tray. Top with cheese and caramelised onion. Bake for a further 15 minutes or until cheese has melted. Stand for 5 minutes. Sprinkle with extra parsley. Cut into slices. Serve meatloaf with gravy, mashed potato and beans.

Preheat oven to 200°C/180°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Heat oil in a medium frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Set aside for 5 minutes to cool.

Place onion mixture, breadcrumbs, beef, veal and pork mince, egg, mustard, Worcestershire sauce and 1/2 cup of tomato sauce in a bowl. Mix to combine. Spoon into pan. Level top with a spoon.

Combine sugar and remaining 1/4 cup tomato sauce in a small bowl. Spread over top of mince. Bake for 1 hour or until meatloaf is browned and comes away from sides of pan. Drain juices from pan. Set aside for 5 minutes. Serve with potato, green beans and gravy.