Entice Issue 6

Issue 6 / February – March 2009

All about mince

Free

Make it mince... it's extremely versatile

Beef mince is the one ingredient that’s guaranteed to be

Mince can be cooked into a sauce for dishes like lasagne

on just about everyone’s shopping list. Why? Well, it’s

and savoury mince, you can stir-fry it and team it with

one of the most versatile cuts of meat available and it’s

rice or noodles, or use it as a stuffing for pasta or

the key ingredient in many dishes. It’s also inexpensive,

vegetables, or as a filling for pies. Wrapped in wonton

you can feed a crowd quickly and easily with it, and kids

wrappers it’s a tasty filling for dumplings or spring rolls.

and adults alike love the dishes you can make with it.

The list just goes on…one thing’s for sure dishes made

No wonder it’s in so many shopping baskets each week.

from mince never fail to please!

Mince travels the world of dishes to become rissoles,

For more ideas, visit enticemagazine.com.au

burgers or polpette (Italian for meatballs). It can also be made into meatloaf, terrines, sausages or kofta.

Make it with mince... there are 101 (and more) ways to use it There’s an infinite variety of mince meals. What other ingredient could you take and turn into so many deliciously different dishes? Lasagne, savoury mince, meatloaf and little beef rissoles, are just a few examples of deliciously good mince meals, but they’re also the starting point for your own versions of these much-loved dishes.

Essentially you’ve got two types of mince dishes, those made into sauces like bolognaise and savoury mince, and ‘shaped’ mince recipes for meatballs, rissoles or meatloaf. Follow the tips below and you’ll have these mince dishes mastered. Then it’s over to you, there’s 101 (and more) ways to use it.

Cooking mince into dishes like savoury mince or bolognaise Cook the mince in a couple of batches.

Crumble the mince over the base of the pan rather than adding it in one clump. Avoid overcrowding the pan or the mince will stew.

Sear the first side of the mince for a few minutes.

Use a fork or spatula to break up the larger pieces.

Cook the mince until any liquid has evaporated.

Keep it moving so that it browns lightly but doesn’t dry out.

Making ‘shaped’ mince dishes like beef rissoles or meatloaf Use a little water or a mixture of milk and bread to keep them moist.

These also help bind the mixture together. See our recipes pages 4 & 8.

Mould the mixture with wet hands. This makes it a less sticky process and it’s an easier way to shape it. Use a light touch.

Aim for a loosely formed shape that holds together but is not too compressed.

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Beef mince is the one ingredient that’s guaranteed to be

Mince can be cooked into a sauce for dishes like lasagne

on just about everyone’s shopping list. Why? Well, it’s

and savoury mince, you can stir-fry it and team it with

one of the most versatile cuts of meat available and it’s

rice or noodles, or use it as a stuffing for pasta or

the key ingredient in many dishes. It’s also inexpensive,

vegetables, or as a filling for pies. Wrapped in wonton

you can feed a crowd quickly and easily with it, and kids

wrappers it’s a tasty filling for dumplings or spring rolls.

and adults alike love the dishes you can make with it.

The list just goes on…one thing’s for sure dishes made

No wonder it’s in so many shopping baskets each week.

from mince never fail to please!

Mince travels the world of dishes to become rissoles,

For more ideas, visit enticemagazine.com.au

burgers or polpette (Italian for meatballs). It can also be made into meatloaf, terrines, sausages or kofta.

Make it with mince... there are 101 (and more) ways to use it There’s an infinite variety of mince meals. What other ingredient could you take and turn into so many deliciously different dishes? Lasagne, savoury mince, meatloaf and little beef rissoles, are just a few examples of deliciously good mince meals, but they’re also the starting point for your own versions of these much-loved dishes.

Essentially you’ve got two types of mince dishes, those made into sauces like bolognaise and savoury mince, and ‘shaped’ mince recipes for meatballs, rissoles or meatloaf. Follow the tips below and you’ll have these mince dishes mastered. Then it’s over to you, there’s 101 (and more) ways to use it.

Cooking mince into dishes like savoury mince or bolognaise Cook the mince in a couple of batches.

Crumble the mince over the base of the pan rather than adding it in one clump. Avoid overcrowding the pan or the mince will stew.

Sear the first side of the mince for a few minutes.

Use a fork or spatula to break up the larger pieces.

Cook the mince until any liquid has evaporated.

Keep it moving so that it browns lightly but doesn’t dry out.

Making ‘shaped’ mince dishes like beef rissoles or meatloaf Use a little water or a mixture of milk and bread to keep them moist.

These also help bind the mixture together. See our recipes pages 4 & 8.

Mould the mixture with wet hands. This makes it a less sticky process and it’s an easier way to shape it. Use a light touch.

Aim for a loosely formed shape that holds together but is not too compressed.

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Beef rissoles, they’re a family favourite What’s bigger than a meatball, but smaller than a burger? Beef rissoles of course! Here’s a basic beef rissole mixture with an option to make either 'Pizzaiola beef rissoles' or 'Mint, lemon and olive rissoles'.

Why not double the beef mince mixture and make both (see our freezer tips below). Remember too that any ingredient can be a flavour contender for beef rissoles, try tomato sauce, basil pesto, a packet of French onion soup or even taco seasoning.

Use the beef mince mixture as a base and then let the flavours your family likes be your guide.

e them with fla tbreads like Lebanese brea d, salad and d ips like hummus.

Dish them up with a tasty, c hunky salad like a Gre ek salad of cucumber, tom ato and feta c heese.

Team them w ith tomato sauc e, mashed potato , and a green ve gie like beans.

Present them with a dipping sauce of soy and tom ato sauce or a dollop of sour cream and chives.

P.S. Pop them in the kids' lunch box too!

(Keep them col d - use an ice pack)

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You'll need

Beef mince mixture 500g beef mince 1 clove garlic, crushed 1 small onion, finely chopped 2 tsp dried oregano

'Pizzaiola beef rissoles' cup tomato paste ½ cup grated Parmesan cheese 2 tbsp chopped basil 2 tbsp water

Great ways to serve your riss oles... we guarantee they’ll disappea r Serv

'Mint, lemon and olive rissoles' ½ cup chopped mint ½ cup chopped kalamata olives grated rind and juice from one lemon

Here's how 1. Place the beef mince, garlic, onion and oregano in a bowl. Season with salt and pepper. Add the 'Pizzaiola' ingredients OR the 'Mint, lemon and olive' ingredients to the mince mixture. Mix lightly to combine.

2. Preheat oven to moderate 180˚C. Take 3 tbsp of mixture and shape into a rissole.

Continue with remaining mix. Lightly brush or spray the rissoles with a little oil.

3. Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 minutes each side. Turn them once only. Place the rissoles on an oven tray and cook in the preheated oven for 10 minutes or until cooked through.

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Rissoles, burgers and ys meatballs should alwa be thoroughly cooked

rved rare or pink.

They should not be se insert a skewer into A good guide is to if it is ready to eat the thickest part; ear. the juices will be cl

Freezer standby...rissoles to the resc ue Freeze

uncooked rissoles in a shallow, rigid con tainer. Defrost overnight in the fridge. Pat rissoles ligh tly with paper towel, brush or spray them with a little oil and coo k as directed.

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Beef rissoles, they’re a family favourite What’s bigger than a meatball, but smaller than a burger? Beef rissoles of course! Here’s a basic beef rissole mixture with an option to make either 'Pizzaiola beef rissoles' or 'Mint, lemon and olive rissoles'.

Why not double the beef mince mixture and make both (see our freezer tips below). Remember too that any ingredient can be a flavour contender for beef rissoles, try tomato sauce, basil pesto, a packet of French onion soup or even taco seasoning.

Use the beef mince mixture as a base and then let the flavours your family likes be your guide.

e them with fla tbreads like Lebanese brea d, salad and d ips like hummus.

Dish them up with a tasty, c hunky salad like a Gre ek salad of cucumber, tom ato and feta c heese.

Team them w ith tomato sauc e, mashed potato , and a green ve gie like beans.

Present them with a dipping sauce of soy and tom ato sauce or a dollop of sour cream and chives.

P.S. Pop them in the kids' lunch box too!

(Keep them col d - use an ice pack)

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You'll need

Beef mince mixture 500g beef mince 1 clove garlic, crushed 1 small onion, finely chopped 2 tsp dried oregano

'Pizzaiola beef rissoles' cup tomato paste ½ cup grated Parmesan cheese 2 tbsp chopped basil 2 tbsp water

Great ways to serve your riss oles... we guarantee they’ll disappea r Serv

'Mint, lemon and olive rissoles' ½ cup chopped mint ½ cup chopped kalamata olives grated rind and juice from one lemon

Here's how 1. Place the beef mince, garlic, onion and oregano in a bowl. Season with salt and pepper. Add the 'Pizzaiola' ingredients OR the 'Mint, lemon and olive' ingredients to the mince mixture. Mix lightly to combine.

2. Preheat oven to moderate 180˚C. Take 3 tbsp of mixture and shape into a rissole.

Continue with remaining mix. Lightly brush or spray the rissoles with a little oil.

3. Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 minutes each side. Turn them once only. Place the rissoles on an oven tray and cook in the preheated oven for 10 minutes or until cooked through.

4

Rissoles, burgers and ys meatballs should alwa be thoroughly cooked

rved rare or pink.

They should not be se insert a skewer into A good guide is to if it is ready to eat the thickest part; ear. the juices will be cl

Freezer standby...rissoles to the resc ue Freeze

uncooked rissoles in a shallow, rigid con tainer. Defrost overnight in the fridge. Pat rissoles ligh tly with paper towel, brush or spray them with a little oil and coo k as directed.

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Savoury mince

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Unbelievably easy savoury mince It may sound a little old-fashioned but savoury mince ticks all the boxes as an answer to a thoroughly modern family meal. It’s really tasty, it’s very nutritious, you can make it with whatever you have on hand and it’s one of the easiest dishes you’ll ever cook.

Use what you have on hand Once you’ve browned the mince you can add whatever vegetables you have on hand.

Tasty, colourful combinations include:

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Chopped green beans and peas.

Celery, carrot and onion.

Red or green capsicum, red onion and corn.

Mushrooms and bean sprouts.

Frozen mixed vegetables.

ur base, o v la f e h t e g n a Ch ed to make s u m rsion. u M r u o y e has their own ve k ily li m fa it y e er k ev a d n and m ny families, a of their vourite with ma

You'll need 500g beef mince 2 tsp oil

ng-standing fa the flavour base lo e a g n is ha e c c in to m y up a 45g Savour rench onion so nd water with F a of ur o t fl ke n c or c pa a e, ce e oyster sauc ums would use ded to the min th d e a c r e la d ep w R po . it ry Quite a few M y did e mild cur Here’s how the of water. A littl up c 1 h savoury mince. it w ion soup, mixed a pkt of French on vy powder with ra g nt a o. st to in y of st ta tbsp or so needed. as it browns is e more water if vy powder. Mix a tl ra lit g a s a d w d a e us nd a ld the boil some Mums wou re, let it come to tu ix m The other trick e c in m e powder. add it to th e soup or gravy th of e c a pl cup of water and in matoes can of diced to g 0 0 4 a e us o You can als

1 small onion, chopped 1 medium carrot, diced a small wedge cabbage, chopped ½ cup corn kernels ½ cup frozen peas 1 tbsp soy sauce 2 tbsp oyster sauce cup water or beef stock 2 tsp cornflour 100g pkt pre-cooked crunchy noodles (optional) steamed rice to serve (optional, see

Serve it up in lots of different ways

other ideas, opposite)

Here's how 1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot. Crumble in half of the mince. Cook stirring often until mince begins to brown. Remove the first batch, reheat the frypan and cook the remaining mince and then remove.

2. Reheat the frypan, add the oil, heat oil and add the

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3. Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce,

Savoury mince can be teamed with lots of different partners.

Try these ideas:

water and cornflour, stir as it comes to the boil. Stir to

Serve it on a toasted baguette or thick buttered toast.

mix the sauce with the mince mixture. Add the noodles

Dollop it on top of baked jacket potatoes.

if using, stir to combine. Spoon the mince into a serving

Spoon it into chilled lettuce cups.

bowl. Serve with steamed rice.

Serve in roasted (halved) red or yellow capsicum.

onion and carrot. Cook stirring once or twice for

Toss with cooked pasta shells.

1 minute. Add the cabbage, cook for a further minute.

Serve it with steamed rice.

Buying and storing mince Refer to the use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buyin g it.

Mince can be frozen for 2-3 months.

Lay it out flat to freeze, it will then defrost evenl y and quickly.

Thaw frozen mince in the fridge, or in the microwave Thaw it on the lowest shelf in the fridge, below and away from any ready-to-eat food. If you thaw mince in the microwave it must be cooked right away .

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Savoury mince

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Unbelievably easy savoury mince It may sound a little old-fashioned but savoury mince ticks all the boxes as an answer to a thoroughly modern family meal. It’s really tasty, it’s very nutritious, you can make it with whatever you have on hand and it’s one of the easiest dishes you’ll ever cook.

Use what you have on hand Once you’ve browned the mince you can add whatever vegetables you have on hand.

Tasty, colourful combinations include:

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Chopped green beans and peas.

Celery, carrot and onion.

Red or green capsicum, red onion and corn.

Mushrooms and bean sprouts.

Frozen mixed vegetables.

ur base, o v la f e h t e g n a Ch ed to make s u m rsion. u M r u o y e has their own ve k ily li m fa it y e er k ev a d n and m ny families, a of their vourite with ma

You'll need 500g beef mince 2 tsp oil

ng-standing fa the flavour base lo e a g n is ha e c c in to m y up a 45g Savour rench onion so nd water with F a of ur o t fl ke n c or c pa a e, ce e oyster sauc ums would use ded to the min th d e a c r e la d ep w R po . it ry Quite a few M y did e mild cur Here’s how the of water. A littl up c 1 h savoury mince. it w ion soup, mixed a pkt of French on vy powder with ra g nt a o. st to in y of st ta tbsp or so needed. as it browns is e more water if vy powder. Mix a tl ra lit g a s a d w d a e us nd a ld the boil some Mums wou re, let it come to tu ix m The other trick e c in m e powder. add it to th e soup or gravy th of e c a pl cup of water and in matoes can of diced to g 0 0 4 a e us o You can als

1 small onion, chopped 1 medium carrot, diced a small wedge cabbage, chopped ½ cup corn kernels ½ cup frozen peas 1 tbsp soy sauce 2 tbsp oyster sauce cup water or beef stock 2 tsp cornflour 100g pkt pre-cooked crunchy noodles (optional) steamed rice to serve (optional, see

Serve it up in lots of different ways

other ideas, opposite)

Here's how 1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot. Crumble in half of the mince. Cook stirring often until mince begins to brown. Remove the first batch, reheat the frypan and cook the remaining mince and then remove.

2. Reheat the frypan, add the oil, heat oil and add the

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3. Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce,

Savoury mince can be teamed with lots of different partners.

Try these ideas:

water and cornflour, stir as it comes to the boil. Stir to

Serve it on a toasted baguette or thick buttered toast.

mix the sauce with the mince mixture. Add the noodles

Dollop it on top of baked jacket potatoes.

if using, stir to combine. Spoon the mince into a serving

Spoon it into chilled lettuce cups.

bowl. Serve with steamed rice.

Serve in roasted (halved) red or yellow capsicum.

onion and carrot. Cook stirring once or twice for

Toss with cooked pasta shells.

1 minute. Add the cabbage, cook for a further minute.

Serve it with steamed rice.

Buying and storing mince Refer to the use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buyin g it.

Mince can be frozen for 2-3 months.

Lay it out flat to freeze, it will then defrost evenl y and quickly.

Thaw frozen mince in the fridge, or in the microwave Thaw it on the lowest shelf in the fridge, below and away from any ready-to-eat food. If you thaw mince in the microwave it must be cooked right away .

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Meatloaf

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How do I know if my meatloaf is cooked properly?

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A deliciously good meatloaf You’ll be amazed at how good this meatloaf is. It’s delicious hot or cold. All the ingredients are readily available (you probably have most of them on hand).

The salsa is tasty, but optional, use chutney or tomato relish as an accompaniment if you like.

Meatloaf can still appear pink on the inside even though it is cooked to well done. This is caused by some ingredients often used in the meatloaf mix like onions, celery and red capsicum. Test with a skewer, if it's ready the juices will run clear. If you have a meat thermometer, the internal temperature should be around 75˚C.

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You'll need 1kg veal mince (or beef mince) 2 slices white bread, (toast thickness), crusts removed

Easier still...

1 cup milk

the You can also cook a meatloaf mixture in loaf tin. ceramic loaf dish or to the Pack the mixture in t hand dish tightly; use a we d evenly to push it firmly an ll ensure into the tin. This wi ll not that the meatloaf wi it will have any holes and cut easily.

1 onion, finely chopped 2 tsp oil ¾ cup chopped flat-leaf parsley

Glaze ½ cup tomato sauce cup balsamic vinegar cup Worcestershire sauce cup brown sugar

Salsa ½ small red onion, finely chopped red pimento (sold in jars), chopped basil leaves

Here's how 1. Preheat oven to moderate 180˚C. Place the mince in a large mixing bowl. In a separate bowl, tear the bread into pieces, and pour over the milk. Set aside for a few minutes until it absorbs most of the milk. Mix with a fork.

2. Cook the onion in the oil over a low heat until just softened. Remove from heat and cool. Add the onion, parsley and bread mixture to the mince, season with salt and pepper. Using your hand, lightly mix together.

3. Divide the mixture into 2 oval shaped portions, place each in a large roasting dish, and cover dish with a sheet of baking paper and then foil. Cook for 30 minutes and remove foil and baking paper (being mindful of the steam). Carefully pour off

4. Brush each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200˚C for a further 20 minutes. Remove from oven and stand for 5 minutes before serving. Use a metal spatula to remove meatloaves from dish. To serve hot, slice the meatloaf in thickish slices. When it’s cold the slices can be cut thinner.

To make the glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.

To make the salsa: Combine the chopped onion and the red pimento. Drizzle with a little olive oil.

Add a few torn basil leaves.

the liquid that has gathered.

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Meatloaf

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How do I know if my meatloaf is cooked properly?

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A deliciously good meatloaf You’ll be amazed at how good this meatloaf is. It’s delicious hot or cold. All the ingredients are readily available (you probably have most of them on hand).

The salsa is tasty, but optional, use chutney or tomato relish as an accompaniment if you like.

Meatloaf can still appear pink on the inside even though it is cooked to well done. This is caused by some ingredients often used in the meatloaf mix like onions, celery and red capsicum. Test with a skewer, if it's ready the juices will run clear. If you have a meat thermometer, the internal temperature should be around 75˚C.

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You'll need 1kg veal mince (or beef mince) 2 slices white bread, (toast thickness), crusts removed

Easier still...

1 cup milk

the You can also cook a meatloaf mixture in loaf tin. ceramic loaf dish or to the Pack the mixture in t hand dish tightly; use a we d evenly to push it firmly an ll ensure into the tin. This wi ll not that the meatloaf wi it will have any holes and cut easily.

1 onion, finely chopped 2 tsp oil ¾ cup chopped flat-leaf parsley

Glaze ½ cup tomato sauce cup balsamic vinegar cup Worcestershire sauce cup brown sugar

Salsa ½ small red onion, finely chopped red pimento (sold in jars), chopped basil leaves

Here's how 1. Preheat oven to moderate 180˚C. Place the mince in a large mixing bowl. In a separate bowl, tear the bread into pieces, and pour over the milk. Set aside for a few minutes until it absorbs most of the milk. Mix with a fork.

2. Cook the onion in the oil over a low heat until just softened. Remove from heat and cool. Add the onion, parsley and bread mixture to the mince, season with salt and pepper. Using your hand, lightly mix together.

3. Divide the mixture into 2 oval shaped portions, place each in a large roasting dish, and cover dish with a sheet of baking paper and then foil. Cook for 30 minutes and remove foil and baking paper (being mindful of the steam). Carefully pour off

4. Brush each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200˚C for a further 20 minutes. Remove from oven and stand for 5 minutes before serving. Use a metal spatula to remove meatloaves from dish. To serve hot, slice the meatloaf in thickish slices. When it’s cold the slices can be cut thinner.

To make the glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.

To make the salsa: Combine the chopped onion and the red pimento. Drizzle with a little olive oil.

Add a few torn basil leaves.

the liquid that has gathered.

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Lasagne

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Making the best lasagne There’s no denying that lasagne takes a little time to make, if you do it all in one day, you’ll need to set aside at least an hour or so. The good news is you can make both sauce components ahead of time (up to 2 days in advance, or even longer if you freeze the meat sauce) and assemble and bake your lasagne on the day of serving. When you’re ready to assemble it preheat the oven and warm both sauces on the stove or in the microwave just so they are warm to touch).

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Lasagne ‘pronto’a fabulou sl y q u i c k version This recip e is

even quic a batch o ker if you f meat sa uce in the ’ve got freezer.

You’ll nee d one qua ntity of t sauce, 1 he meat cup grate d Parmes and a 30 an cheese 0ml carto n of thick cream. M ene a ke t h e m eat sauce d directed as (see left).

Layer the meat sau ce with th sheets in e lasagne the bakin g dish, sp Parmesan r inkle ov layer it. F er the meat sauce a little inis as sauce, an h with a layer of m you eat d then po ur t the top, s prinkle wit he cream over ht Parmesan . Cook as he remaining directed (see below ).

Meat sauce 600g beef mince 1 tbsp olive oil 1 small onion, finely chopped 1 medium carrot, finely chopped 2 sticks celery, finely chopped ½ cup white wine 700g bottle tomato passata or 2 x 450g cans diced tomatoes ½ cup water 2 tsp dried oregano or basil

White sauce 60g butter cup plain flour 2 cups milk small pinch nutmeg

To assemble 6 fresh lasagne sheets (or 9 instant dried) ½ cup grated Parmesan cheese 30g soft butter extra grated Parmesan cheese

Here's how 1. To make the meat sauce: Heat a large, deep-sided frypan, ensure it is hot. Crumble in half of the mince.

pinch of sugar. Bring to the boil, reduce heat to low,

Cook the mince, breaking up any lumps with a fork.

partly cover and simmer for 30 to 40 minutes. Add a

Let the liquid evaporate (see page 3). Remove the

little water to sauce if needed as it cooks.

first batch, reheat pan and cook remaining mince and then remove.

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water, herbs and season with salt, pepper and a small

2. To make the white sauce: Heat the butter in a

3. To assemble lasagne: Preheat oven to moderate

Continue in this way finishing with the white sauce.

saucepan over a medium heat, add flour and stir to

180˚C. Use a deep, rectangular ovenproof dish (we used

Sprinkle with Parmesan and a few tsp of butter. Bake

Add oil, onion, carrot and celery to the frypan, cook over

combine, cook for 30 seconds. Add the milk gradually,

one 31 x 23cm). Add a couple of tbsp of meat sauce

covered for 20 minutes, and then uncovered for a further

a medium to low heat until onion is just soft. Return the

stir until smooth. Add nutmeg, and season with salt and

to the base of the dish, spread it out. Add a layer of

20 minutes, or until thoroughly hot. Remove from oven

mince to the frypan, add the wine, and cook until all of

pepper. Stir constantly until the mixture boils and

lasagne sheets, top with some meat sauce, add a couple

and stand for 10 minutes before serving. Sprinkle with

the wine has been absorbed. Add the tomato passata,

thickens. Remove from heat.

of tbsp of white sauce and spread it out over the meat.

the extra Parmesan.

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Lasagne

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Making the best lasagne There’s no denying that lasagne takes a little time to make, if you do it all in one day, you’ll need to set aside at least an hour or so. The good news is you can make both sauce components ahead of time (up to 2 days in advance, or even longer if you freeze the meat sauce) and assemble and bake your lasagne on the day of serving. When you’re ready to assemble it preheat the oven and warm both sauces on the stove or in the microwave just so they are warm to touch).

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You'll need

Lasagne ‘pronto’a fabulou sl y q u i c k version This recip e is

even quic a batch o ker if you f meat sa uce in the ’ve got freezer.

You’ll nee d one qua ntity of t sauce, 1 he meat cup grate d Parmes and a 30 an cheese 0ml carto n of thick cream. M ene a ke t h e m eat sauce d directed as (see left).

Layer the meat sau ce with th sheets in e lasagne the bakin g dish, sp Parmesan r inkle ov layer it. F er the meat sauce a little inis as sauce, an h with a layer of m you eat d then po ur t the top, s prinkle wit he cream over ht Parmesan . Cook as he remaining directed (see below ).

Meat sauce 600g beef mince 1 tbsp olive oil 1 small onion, finely chopped 1 medium carrot, finely chopped 2 sticks celery, finely chopped ½ cup white wine 700g bottle tomato passata or 2 x 450g cans diced tomatoes ½ cup water 2 tsp dried oregano or basil

White sauce 60g butter cup plain flour 2 cups milk small pinch nutmeg

To assemble 6 fresh lasagne sheets (or 9 instant dried) ½ cup grated Parmesan cheese 30g soft butter extra grated Parmesan cheese

Here's how 1. To make the meat sauce: Heat a large, deep-sided frypan, ensure it is hot. Crumble in half of the mince.

pinch of sugar. Bring to the boil, reduce heat to low,

Cook the mince, breaking up any lumps with a fork.

partly cover and simmer for 30 to 40 minutes. Add a

Let the liquid evaporate (see page 3). Remove the

little water to sauce if needed as it cooks.

first batch, reheat pan and cook remaining mince and then remove.

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water, herbs and season with salt, pepper and a small

2. To make the white sauce: Heat the butter in a

3. To assemble lasagne: Preheat oven to moderate

Continue in this way finishing with the white sauce.

saucepan over a medium heat, add flour and stir to

180˚C. Use a deep, rectangular ovenproof dish (we used

Sprinkle with Parmesan and a few tsp of butter. Bake

Add oil, onion, carrot and celery to the frypan, cook over

combine, cook for 30 seconds. Add the milk gradually,

one 31 x 23cm). Add a couple of tbsp of meat sauce

covered for 20 minutes, and then uncovered for a further

a medium to low heat until onion is just soft. Return the

stir until smooth. Add nutmeg, and season with salt and

to the base of the dish, spread it out. Add a layer of

20 minutes, or until thoroughly hot. Remove from oven

mince to the frypan, add the wine, and cook until all of

pepper. Stir constantly until the mixture boils and

lasagne sheets, top with some meat sauce, add a couple

and stand for 10 minutes before serving. Sprinkle with

the wine has been absorbed. Add the tomato passata,

thickens. Remove from heat.

of tbsp of white sauce and spread it out over the meat.

the extra Parmesan.

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Take a look in side, all of th ese mince recipes use e veryday ingre dients, which you’re sure to have on hand.

See how vers atile beef min ce is... check out ou r: Unbelievab ly easy savou ry mince, Lasagne ‘p ronto’, 'Pizzaiola b eef rissoles' o r 'Mint, lemon and olive riss oles', Deliciously good meatloa f.

“I’ve got some beef mince in the freezer, and I don’t want to go shopping. What can I make for dinner, that’s quick and delicious?”

For more delicious recipes, cooking tips and to contact us, visit enticemagazine.com.au