Basic Bolognese Sauce & Lasagne

I think good old spaghetti Bolognese gets something of a bad name. It may not be hugely glamorous, but it does make a good, easy (and if other families are like mine) incredibly popular family meal.

It’s a great dish to teach kids, you can enjoy it with spaghetti or other pasta ‘as is’ for a quick and easy anytime meal, or use it as the base for a more elaborate dish like lasagne when time or inclination allow.

You can make a very basic version or a more elaborate version – the choice is yours.

For 6–8 servings:

2 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

750–800g lean minced beef

2 x 400g can diced tomatoes in juice

1/4 cup tomato paste

1 tsp each dried basil and thyme

salt and black pepper to taste

Heat the oil in a large frypan or pot. Add the onion and garlic and cook until softened.

Break the beef into golfball-sized pieces and add it to the onion mixture. Cook stirring to break up any lumps, until the beef has lost its pink colour.

Add the tomatoes (and juice), the tomato paste and herbs. Heat the mixture to boiling, then reduce the heat to a simmer and cook, stirring occasionally, for 10–15 minutes.

(If you are going to serve it over spaghetti you can cook 100g per person during this time.)

Variations:

If you want to add some extra vegetables, add any or all of the following: 1 medium carrot, finely diced, 1–2 sticks celery, finely chopped, 1/2 red or green pepper, deseeded and diced, to the pot or pan after the onions have softened and cook for 2–3 minutes longer before adding the beef.

Make a double mixture and freeze or refrigerate half the mixture for later use.

Lasagne

Lasagne has become a firm family favourite. Although the individual steps are simple, it does take a while to put together then cook, so it’s a great weekend dish.

For 6-8 servings:

1 x recipe Basic Beef Bolognese Sauce

2 Tbsp butter

3 Tbsp plain flour

1/2 tsp salt

grated nutmeg

2 cups milk

1 cup grated tasty cheese

about 250g lasagne sheets

pinch of ground paprika

Prepare the beef sauce as described in steps 1–3 above. While the sauce simmers, prepare the cheese sauce.

Melt the butter in a medium-sized pot. As soon as the butter is melted stir in the flour and cook for 2–3 minutes, stirring constantly to avoid browning. Add the salt, then the grated nutmeg, and begin adding the milk, half a cup at a time. Stir briskly to break up any lumps, and allow the sauce to thicken and boil between each addition.

When all the milk has been added and the sauce has thickened, remove from the heat and stir in the grated cheese.

To assemble the lasagne, lightly oil a shallow 20x30x5cm ovenproof casserole or lasagne dish. Spread a quarter of the beef mixture in the dish and cover with a layer of lasagne sheets. Repeat to make four layers, finishing with a layer of lasagne. Pour the cheese sauce over the top and sprinkle with the grated Parmesan and paprika, if using.

Bake at 175°C for 40 minutes. Serve with salad/s of your choice and plain or garlic bread.

Photography: Lindsay Keats

Greek-style Butterflied Chicken with Lemon Garlic Potatoes

Butterflying (removing the spine and flattening) a chicken means it cooks much faster than a whole chicken. This way, you can cook a chicken in about 45 minutes, perfect for a weeknight or anytime you feel like a roast meal but are in a rush…

For 4–6 servings:

1.6–2.0kg whole chicken

2 Tbsp olive oil

juice 1 lemon

2 cloves garlic, chopped

1 Tbsp paprika

1/2 tsp oregano

1/2 tsp salt

1-1.2kg floury or all-purpose potatoes

juice 1/2 lemon

2 Tbsp olive oil

2 cloves garlic, chopped

1/2 tsp salt

Turn the oven on to preheat to 200°C.

Place the chicken breast-side down on a board. Using a sharp knife or kitchen scissors, cut down one side of the spine from tail to neck. Repeat down the other side of the spine, then lift it out and discard. Open the chicken like a book until you encounter some resistance, then turn it over and press firmly on the breast until the breastbones crack and the chicken lies flat.

Stir the first measures of olive oil, lemon juice, chopped garlic, paprika, oregano and salt together in a small bowl.

Place the butterflied chicken in a foil-lined oven tray, then pour the oil mixture over it. Rub and or turn the bird in the marinade so all surfaces are coated. Place the chicken on a rack in the middle of the preheated oven and cook for 40–50 minutes or until golden brown and the juices run clear when the chicken is pierced at the thickest parts (the breast and thighs). When the chicken is cooked, remove it from the oven and let it rest for few minutes before dividing into portions.

Scrub the potatoes then cut them each into eight wedges. Place the potato wedges in a sturdy plastic bag, then add the remaining ingredients. Toss or massage the bag so the potatoes are covered in the oil mixture, then spread them in a single layer on a baking paper-lined oven tray.

Place the potatoes on a rack above the chicken and bake for 40–45 minutes until golden brown and tender.

Photography: Lindsay Keats Photography