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CROCKPOT MINCE
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Meatballs with
Sundried Tomato Sauce
serves 5 to 6.
Meatballs:
700gm extra lean mince 1 cup fresh breadcrumbs 2 eggs beaten
3 tbsp grated parmesan cheese 1/4 tsp cayenne pepper
2 tbsp chopped fresh parsley 1 tbsp dark soy sauce.
Sauce:
1/4 cup finely chopped sundried tomatoes in oil well drained 11/4
cup beef stock 1/4 cup tomato paste 1 tbsp cornflour 1 tbsp water
Method:
In a bowl combine all the ingredients for the meatballs, then make into
balls about the size of golf balls. Put into the crockpot in two layers
Combine the sundried tomatoes, beef stock and tomato paste and pour over
the meatballs. Cover and cook on low for 6 -7 hrs or high 3-4 hrs
30 mins prior to serving turn the control to high, stir the cornflour
into the water then stir in to the sauce to thicken it.
Cover again and cook on high for 30 mins or till the sauce has
thickened.
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Slow- Simmered Bolognese Meat Sauce
Ingredients:
2 tbsp olive oil 700g beef mince
1 med onion minced 2 carrots peeled minced 2 stalks celery
minced 1 can evaporated milk 1 tsp nutmeg
2 tsp sugar 3 tsp salt 1/2 tsp ground black pepper 2
tbsp minced fresh parsley 2 tbsp minced fresh basil 2 cans
tomato puree ( 56 oz)
Method:
Heat olive oil on med heat and add onion carrot and celery
Sauté for about 5 mins Add mince and cook until no longer pink breaking
up well
Place this and all other ingredients into crockpot and mix together well
Cover set on auto for 7 ~ 8 hours or low for 8 ~ 9 hours
Taste and add salt and pepper as desired.
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