Main Meals Archives

Chicken recipes

Chicken, barley and vegetable soup

1 hour 10 minutes

Garlic, mussel and fennel rice

35 minutes

Chicken, cranberry and olive empanada with chimichurri

45 minutes

Pot-roasted topside with pomegranate yoghurt

1 hour 20 minutes

Oven-baked salmon with dill-buttered potatoes and radish

20 minutes

Risotto recipes

Baked spinach risotto

35 minutes

Mushroom recipes

Exotic mushroom risotto

35 minutes

Tagliatelle with lamb Bolognese

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

400 g lamb steaks
2 T olive oil
1 onion, finely chopped
1 clove garlic, crushed
½ cup beef stock
3 T chopped parsley, plus extra for sprinkling
1 x 800 g can tomatoes
Sea salt and freshly ground black pepper
400 g tagliatelle
Parmesan, finely grated, for serving

Method

Trim the fat then chop the lamb fairly finely. Gently heat the olive oil in a wide pan, then add the chopped lamb and onion and cook over a brisk heat, stirring often, until a good browned colour.

Stir in the garlic, then pour in the stock and keep stirring to loosen any brown bits sticking to the pan. Add the parsley and tomatoes, then, using a potato masher, break up the tomatoes.

Simmer, covered, for 30 minutes, or until the lamb is tender and the sauce is of a good consistency. Check seasoning.

Break the pasta into a large saucepan of simmering salted water.

Cook until just tender. Drain and mix with half the sauce.

Add a sprinkling of parsley. Pass around the rest of the sauce and Parmesan at the table.

Cook’s notes: Use ready-minced lamb, or free-range beef mince instead of the lamb. Sprinkle with crumbled feta rather than Parmesan. Serve over couscous with a hot, spicy condiment on the side.

Per serving: 3068.7 kJ, 34.5 g protein, 23.6 g fat, 93.7 g carbs

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Tagliatelle with lamb Bolognese

Tagliatelle with lamb Bolognese

Ingredients

Method