500 gr mince 1 jar Paul Newman's "Sockeroomi" sauce. ½ red capsicum - diced ½ green capsicum - diced 1 onion - diced 6-8 sheets Vetta large instant lasagne pasta 1/4 cup tomato paste 1 tsp mixed herbs Olive oil 1 tsp caraway seeds - optional 1 pkt Gravox instant white sauce - (prepared by instructions) ¾ large bag of shredded Mozzarella cheese Parmesan cheese
Sauté onion in a little olive oil until browned then add capsicums and caraway seeds, continue cooking until browned slightly. Remove from pan. Add a little olive oil to pan then add mince and brown, remove from heat and add pasta sauce onion and capsicum mix, mixed herbs, tomato paste and a little water(1/3 cup shaken in the pasta sauce jar) mix well, return to heat, simmer covered for 20 minutes. In a lasagne dish aprox. 30 cm X 20cm cover base with a little of the sauce, place 2 sheets of instant pasta over sauce, cover pasta with more sauce, ensure you cover all the pasta sheets. Now dribble white sauce over sauce ( not too much, about 2-3 tbsp). Sprinkle with mozzarella cheese then parmesan cheese. Repeat process 3-4 times ending with sauce, mozzarella cheese and parmesan. Place in pre-heated oven 180°C (356°F) for 20 -30 minutes.
RAVIOLI WITH TOMATO BASIL SAUCE
2 tbsp olive oil 1 large onion, sliced 2 cloves garlic, crushed 1x 425 gr can tomatoes 1/3 cup tomato paste ¼ cup red wine 2 cups chicken stock ¼ cup pitted black olives, sliced ¼ cup fresh basil leaves, shredded 500 gr beef ravioli ¼ cup finely grated parmesan cheese.
METHOD Heat oil in pan add onion and garlic cook stirring until onion is soft. Add undrained tomatoes tomato paste wine and stock. Simmer uncovered for 30 minutes or until sauce thickens, stir in olives and basil. Add ravioli to a large pan of boiling water, boil until tender, drain rinse under cold water. Serve ravioli topped with tomato sauce and sprinkle with parmesan cheese.
FOOTNOTE If serving to guests garnish with a few fresh basil leaves.
3 Eggs ( lightly beaten) 2 Chicken stock cubes 1 clove garlic (finely diced) 1 Large onion ( finely diced) 4 rashers bacon( finely diced) 300 gr cream, 200 gr tasty cheese (grated)
Lightly fry onion, bacon, garlic until half cooked. Remove pan from heat and add the cream, cheese, stock cubes and lightly beaten eggs, Stir over low heat to bring to boil (do not boil). Stir in any pasta of your choice or pour over pasta.
FOOTNOTE I always like to add 4 button mushrooms (sliced) and 2 chopped spring onions when the mixture is brought to the boil. After adding simmer for 2 minutes then serve.