- 1 tablespoon olive oil
- 1kg gravy beef, excess fat trimmed
- 175g pkt short-cut bacon rashers, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 2 carrots, peeled, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 800g can diced Italian tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 125ml (1/2 cup) red wine
- 2 dried bay leaves
- 600g fresh lasagne sheets, cut lengthways into 2.5cm-wide strips
- Shaved parmesan, to serve
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook half the beef for 2-3 minutes or until browned. Transfer to a flameproof casserole dish. Repeat with remaining beef.
- Step 2Heat the remaining oil in the pan over medium heat. Cook bacon, celery, carrot, onion and garlic, stirring, for 3-4 minutes or until soft. Add to the casserole dish.
- Step 3Add tomato, stock, wine and bay leaves to the dish. Season with salt and pepper. Cover. Bring to boil over medium-high heat. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until the beef is tender.
- Step 4Use tongs to remove the beef from the dish. Shred the beef and return to the dish.
- Step 5Meanwhile, cook the pasta in a saucepan of salted boiling water for 3-4 minutes. Drain.
- Step 6Add pasta to the dish. Cook, stirring, for 2 minutes or until pasta is al dente. Divide among serving bowls. Top with parmesan.
- High fibre
- Low carb
Cook’s tip: For an even thicker sauce, simmer the beef mixture, uncovered, at the end of step 4.
Fennel and pear salad: Use a vegetable peeler to thinly slice 1 baby fennel bulb, trimmed, lengthways. Place in a large serving bowl. Add 1 bunch watercress, sprigs picked; 1 pear, halved, cored, thinly sliced lengthways; and 60g (1/3 cup) pepitas (pumpkin kernels) to the bowl. Whisk 2 tbs extra virgin olive oil and 1 tbs fresh lemon juice together in a small jug. Season with salt and pepper. Drizzle the dressing over the salad and toss until well combined.
Basil, garlic and parmesan bread: Preheat grill on high. Combine 2 garlic cloves, crushed, and 2 tbs olive oil in a bowl. Cook 450g Artisan loaf(see note), cut into 1cm-thick slices, under grill for 2 minutes each side or until golden. Brush with garlic mixture. Top each with 3 fresh basil leaves and sprinkle with shaved parmesan. Cook under grill for 2 minutes or until parmesan melts. Artisan loaf is available when baked in store.
- Author: Michelle Southan
- Publication: Australian Good Taste