Leigh

Penne bolognese

Posted on by Leigh

Penne bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 300 g penne pasta
  • 250 g lean ground beef
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml beef broth
  • 1/2 cup red wine (optional)
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Penne:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Bolognese Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables become soft and the onion turns translucent.

Cook the Ground Beef:

  • Add the lean ground beef to the saucepan with the sautéed vegetables.
  • Break up the meat with a spoon and cook until it's browned and no longer pink.

Add the Tomatoes and Seasonings:

  • Pour in the canned crushed tomatoes, beef broth, and red wine (if using). Stir to combine.
  • Add the dried oregano and basil.
  • Season the sauce with salt and pepper to taste.

Simmer the Bolognese Sauce:

  • Reduce the heat to low, cover the saucepan, and let the sauce simmer for at least 20-30 minutes, stirring occasionally.
  • The longer you simmer, the richer the flavors will be. You can simmer for up to 2 hours if you have the time.

Serve:

  • Once the Bolognese sauce is ready, serve it over the cooked penne pasta.
  • Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
    Enjoy your homemade Penne Bolognese!
Nutrition Facts
Penne bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
39
mg
13
%
Sodium
 
370
mg
16
%
Potassium
 
800
mg
23
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
12
mg
15
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked spaghetti

Posted on by Leigh

Baked spaghetti

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 806kcal

Ingredients

  • 500 g beef mince
  • 250 g spaghetti
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 200 g tomato sauce
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste
  • 200 g mozzarella cheese grated
  • 50 g Parmesan cheese grated
  • olive oil for cooking
  • fresh basil leaves for garnish (optional)

Instructions

  • Preheat your oven to 180°C (356°F).

Cook the Spaghetti:

  • Bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to the package instructions until al dente.
  • Drain the cooked spaghetti and set it aside.

Make the Sauce:

  • In a large skillet, heat a drizzle of olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until they become fragrant and the onion turns translucent.
  • Add the ground beef (or your choice of ground meat) and cook until it's browned and no longer pink. Break it up into small pieces as it cooks.
  • Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens.

Assemble the Dish:

  • In a large baking dish, place half of the cooked spaghetti as the bottom layer.
  • Pour half of the meat sauce over the spaghetti layer.
  • Sprinkle half of the mozzarella and Parmesan cheese over the sauce.
  • Repeat the layers with the remaining spaghetti, meat sauce, and cheese.

Bake:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
  • Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve:

  • Remove the baked spaghetti from the oven and let it cool for a few minutes.
  • Garnish with fresh basil leaves if desired.
  • Serve hot and enjoy your delicious baked spaghetti!
    This recipe should yield approximately 4 servings. Adjust the quantities as needed for more or fewer servings. Enjoy your meal!
Nutrition Facts
Baked spaghetti
Amount per Serving
Calories
806
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
15
g
Cholesterol
 
137
mg
46
%
Sodium
 
972
mg
42
%
Potassium
 
1021
mg
29
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
48
g
96
%
Vitamin A
 
870
IU
17
%
Vitamin C
 
15
mg
18
%
Calcium
 
492
mg
49
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked mostaccioli

Posted on by Leigh

Baked mostaccioli

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 912kcal

Ingredients

Pasta

  • 400 g mostaccioli pasta
  • 1 l water
  • 1 tbsp salt

Meat Sauce

  • 300 g beef mince
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 250 g tomato sauce
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste
  • 2 tbsp olive oil

Cheese Layer

  • 200 g ricotta cheese
  • 100 g mozzarella cheese shredded
  • 50 g Parmesan cheese grated
  • 1 egg
  • salt and pepper to taste

Instructions

Cook the Pasta:

  • Bring a large pot of water to a boil.
  • Add salt and mostaccioli pasta to the boiling water.
  • Cook the pasta according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Meat Sauce:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until they become translucent.
  • Add the ground beef and cook until it's browned and crumbled.
  • Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper.
  • Simmer the sauce for about 20 minutes, stirring occasionally, until it thickens.

Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

Prepare the Cheese Layer:

  • In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and the egg.
  • Season with salt and pepper, and mix until well combined.

Assemble the Dish:

  • In a large baking dish, spread a thin layer of the meat sauce on the bottom.
  • Add a layer of cooked mostaccioli pasta.
  • Spread half of the cheese mixture evenly over the pasta.
  • Add another layer of meat sauce.
  • Add another layer of pasta.
  • Spread the remaining cheese mixture over the pasta.
  • Finish with a final layer of meat sauce.
  • Sprinkle some extra mozzarella and Parmesan cheese on top for added flavor.

Bake:

  • Cover the baking dish with aluminum foil and place it in the preheated oven.
  • Bake for 25 minutes, or until the cheese is melted and bubbly.

Serve:

  • Let it cool for a few minutes before serving.
  • Garnish with fresh basil or parsley if desired.
  • Enjoy your delicious baked mostaccioli!
    This recipe should serve approximately 4-6 people, depending on portion sizes. Adjust the quantities accordingly if you need to serve more or fewer people.
Nutrition Facts
Baked mostaccioli
Amount per Serving
Calories
912
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
17
g
Cholesterol
 
148
mg
49
%
Sodium
 
2683
mg
117
%
Potassium
 
1056
mg
30
%
Carbohydrates
 
91
g
30
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
46
g
92
%
Vitamin A
 
1037
IU
21
%
Vitamin C
 
16
mg
19
%
Calcium
 
485
mg
49
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle Bolognese

Posted on by Leigh

Tagliatelle Bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 802kcal

Ingredients

  • 500 g beef mince
  • 300 g tagliatelle pasta
  • 1 small onion finely chopped
  • 1 celery stalk finely chopped
  • 1 carrot finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 50 ml red wine (optional)
  • 30 ml olive oil
  • 30 g butter
  • 125 ml whole milk
  • salt and pepper to taste
  • grated Parmesan cheese for garnish
  • fresh parsley chopped 9for garnish)

Instructions

  • Prepare the Vegetables: Finely chop the onion, celery, and carrot. Mince the garlic.
  • Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes or until they begin to soften.
  • Brown the Ground Beef: Add the minced garlic and ground beef to the skillet. Cook the beef, breaking it up with a spoon, until it's browned and cooked through.
  • Add Tomatoes and Red Wine: Pour in the crushed tomatoes and red wine (if using). Stir well and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally. If you're not using wine, you can substitute with a splash of beef or vegetable broth.
  • Incorporate the Milk: Pour in the milk and stir it into the sauce. Simmer for an additional 10-15 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Cook the Tagliatelle: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta.
  • Combine Pasta and Sauce: Add the cooked and drained tagliatelle to the Bolognese sauce. Toss the pasta in the sauce until it's well coated.
  • Serve: Divide the Tagliatelle Bolognese among serving plates. Garnish with grated Parmesan cheese and chopped fresh parsley.
    Enjoy your homemade Tagliatelle Bolognese!
Nutrition Facts
Tagliatelle Bolognese
Amount per Serving
Calories
802
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
19
g
Cholesterol
 
172
mg
57
%
Sodium
 
305
mg
13
%
Potassium
 
977
mg
28
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
35
g
70
%
Vitamin A
 
3054
IU
61
%
Vitamin C
 
13
mg
16
%
Calcium
 
140
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak strip sandwich with cheese sauce

Posted on by Leigh

Steak strip sandwich with cheese sauce

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 536kcal

Ingredients

Steak strips

  • 500 g Steak thinly sliced into strips
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 sliced of your favorite bread or baguette

Cheese sauce

  • 2 tbspn butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • cheddar cheese grated
  • mozzarella cheese grated (optional for extra creaminess)
  • salt and pepper to taste

Instructions

Marinate and Cook the Steak Strips:

  • In a bowl, combine the sliced beef, minced garlic, olive oil, salt, and black pepper. Mix well and let it marinate for about 15-30 minutes.
  • Heat a non-stick skillet over medium-high heat.
  • Add the marinated steak strips to the hot skillet and cook for 2-3 minutes per side or until they reach your desired level of doneness.
  • Remove the steak strips from the skillet and set them aside.

Prepare the Cheese Sauce:

  • In a medium saucepan, melt the butter over medium heat.
  • Stir in the flour to create a roux. Cook the roux for about 1-2 minutes, stirring constantly until it turns a light golden color.
  • Gradually whisk in the milk, ensuring there are no lumps in the sauce. Continue to whisk until the mixture thickens, which should take about 3-5 minutes.
  • Reduce the heat to low and stir in the grated cheddar and mozzarella cheese until the sauce is smooth and the cheese is fully melted.
  • Season the cheese sauce with salt and white pepper to taste. Keep it warm on low heat, stirring occasionally.

Assemble the Steak Strip Sandwich:

  • Toast the slices of bread or baguette to your preference.
  • Place a portion of the cooked steak strips on one slice of bread.
  • Pour a generous amount of the cheese sauce over the steak strips.
  • Top with another slice of bread to make a sandwich.

Serve:

  • Serve your steak strip sandwich with extra cheese sauce on the side for dipping, if desired.
  • Enjoy your delicious steak strip sandwich with cheese sauce while it's warm!
    Feel free to adjust the ingredients and measurements to suit your taste and appetite. Enjoy your meal!
Nutrition Facts
Steak strip sandwich with cheese sauce
Amount per Serving
Calories
536
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
100
mg
33
%
Sodium
 
374
mg
16
%
Potassium
 
514
mg
15
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
33
g
66
%
Vitamin A
 
309
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
156
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak stir fry

Posted on by Leigh

Steak stir fry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 454kcal

Ingredients

Marinade

  • 500 g steak thinly sliced against the grain
  • 2 tbsp soy sauce
  • 2 garlic cloves minced
  • 1 tbsp cornstarch
  • 1 tsp sugarr
  • 1 tbsp ginger minced
  • 1 tsp sesame oil

Stir-Fry

  • 2 tbsp vegetable oil
  • 1 onion thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 200 g broccoli florets
  • 200 g snow peas trimmed
  • 200 g carrots thinly sliced
  • 200 g mushrooms sliced
  • 2 spring onions sliced
  • 2 tbsp oyster sauce
  • salt and pepper to taste

Instructions

Prepare the Marinade:

  • In a bowl, combine the soy sauce, minced garlic, minced ginger, sugar, cornstarch, and sesame oil. Mix well.
  • Add the thinly sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or you can refrigerate it for a few hours for better flavor.

Prepare the Vegetables:

  • While the beef is marinating, prepare your vegetables. Slice the onion, bell peppers, carrots, and mushrooms. Trim the snow peas and slice the broccoli into florets.

Stir-Fry the Beef:

  • Heat a large wok or a deep frying pan over high heat.
  • Add 1 tablespoon of vegetable oil and swirl it around to coat the pan.
  • Remove the marinated beef from the marinade, allowing any excess liquid to drain off. Reserve the marinade for later.
  • Add the beef to the hot wok and stir-fry for 2-3 minutes until it's browned. Remove the beef from the wok and set it aside.

Stir-Fry the Vegetables:

  • In the same wok, add another tablespoon of vegetable oil.
  • Add the sliced onion and stir-fry for 1-2 minutes until it starts to soften.
  • Add the sliced bell peppers, carrots, mushrooms, and broccoli florets. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Combine and Finish:

  • Return the cooked beef to the wok with the vegetables.
  • Add the snow peas and sliced spring onions.
  • Pour in the reserved marinade and oyster sauce.
  • Stir-fry everything together for an additional 2-3 minutes until the sauce thickens, and the ingredients are well coated.

Season and Serve:

  • Taste the stir-fry and season with salt and pepper as needed.
  • Serve the steak stir-fry hot over cooked rice or noodles, garnished with extra sliced spring onions or sesame seeds if desired.
    Enjoy your homemade steak stir-fry with fresh, colorful vegetables and flavorful marinade!
Nutrition Facts
Steak stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
454
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
76
mg
25
%
Sodium
 
884
mg
38
%
Potassium
 
1132
mg
32
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
32
g
64
%
Vitamin A
 
10278
IU
206
%
Vitamin C
 
175
mg
212
%
Calcium
 
96
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak and mushroom pie

Posted on by Leigh

Steak and mushroom pie

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 people
Calories: 559kcal

Ingredients

Filling

  • 500 g beef steak diced into bite-sized pieces
  • 250 g mushrooms cliced
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 400 ml beef stock
  • 200 ml red wine (optional)
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste
  • Fresh thyme or rosemary sprigs (optional)

Pastry

  • 300 g puff pastry

Instructions

  • Heat the vegetable oil in a large pan over medium-high heat. Add the diced beef and brown it on all sides. Remove the beef from the pan and set it aside.
  • In the same pan, add the chopped onions and minced garlic. Sauté until the onions become translucent.
  • Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
  • Sprinkle the flour over the mushroom and onion mixture, stirring constantly for about 2 minutes. This will help thicken the filling.
  • Gradually pour in the beef stock and red wine (if using), stirring continuously to avoid lumps.
  • Stir in the tomato paste and Worcestershire sauce. Season with salt and pepper to taste.
  • Return the browned beef to the pan and add fresh thyme or rosemary sprigs if desired. Reduce the heat to low, cover, and simmer for about 1 hour or until the beef becomes tender and the sauce thickens. You may need to add more stock or water if the mixture becomes too thick.
  • Preheat your oven to 200°C (392°F).
  • Transfer the beef and mushroom mixture to a pie dish or individual ramekins.
  • Roll out the puff pastry on a floured surface to fit the top of your pie dish or ramekins.
  • Place the pastry over the filling, and trim any excess. You can use the extra pastry to decorate the top if you like.
  • Make a small slit in the center of the pastry to allow steam to escape during baking.
  • Brush the top of the pastry with a little beaten egg or milk for a golden finish.
  • Bake in the preheated oven for about 30 minutes, or until the pastry is puffed up and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.
    Enjoy your homemade steak and mushroom pie!
Nutrition Facts
Steak and mushroom pie
Amount per Serving
Calories
559
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
18
g
Cholesterol
 
51
mg
17
%
Sodium
 
362
mg
16
%
Potassium
 
651
mg
19
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
24
g
48
%
Vitamin A
 
97
IU
2
%
Vitamin C
 
4
mg
5
%
Calcium
 
30
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
This entry was posted in Beef and tagged . Bookmark the permalink.
Leigh

Spaghetti and meatballs

Posted on by Leigh

Spaghetti and meatballs

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 886kcal

Ingredients

Meatballs

  • 500 g beef mince
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup finely chopped fresh parsley
  • 1 egg
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried origanum
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)

Tomato Sauce

  • 800 g canned crushed tomatoes
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste

Serving

  • 400 g spaghetti
  • fresh basil leaves for garnish (optional)
  • grated Parmesan cheese for garnish (optional)

Instructions

Prepare the Meatballs:

  • In a large bowl, combine the breadcrumbs and milk. Let them soak for a few minutes.
  • Add the ground beef, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using) to the breadcrumb mixture.
  • Mix all the ingredients together until well combined.
  • Shape the mixture into meatballs, about 1-2 inches (2.5-5cm) in diameter.
  • Place the meatballs on a plate or tray and refrigerate them for about 30 minutes to firm up.

Prepare the Tomato Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic. Cook until they become translucent and fragrant.
  • Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper.
  • Reduce the heat to low, cover, and let the sauce simmer for about 20-30 minutes, stirring occasionally.

Cook the Meatballs:

  • Preheat your oven to 180°C (350°F).
  • Heat a bit of oil in an ovenproof skillet or frying pan over medium-high heat.
  • Brown the meatballs on all sides in the hot skillet, then transfer them to the preheated oven for about 15-20 minutes, or until cooked through.

Cook the Spaghetti:

  • While the meatballs are in the oven, cook the spaghetti according to the package instructions until al dente. Drain.

Assemble the Dish:

  • Place the cooked spaghetti on plates.
  • Top with a generous amount of tomato sauce.
  • Arrange the meatballs on top of the sauce.
  • Garnish with fresh basil leaves and grated Parmesan cheese if desired.
  • Serve hot and enjoy your delicious spaghetti and meatballs!
    This recipe should serve approximately 4 people. Adjust quantities and seasonings to your taste preferences. Enjoy your meal!
Nutrition Facts
Spaghetti and meatballs
Amount per Serving
Calories
886
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
136
mg
45
%
Sodium
 
885
mg
38
%
Potassium
 
1288
mg
37
%
Carbohydrates
 
105
g
35
%
Fiber
 
8
g
33
%
Sugar
 
14
g
16
%
Protein
 
45
g
90
%
Vitamin A
 
610
IU
12
%
Vitamin C
 
21
mg
25
%
Calcium
 
264
mg
26
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sloppy joe

Posted on by Leigh

Sloppy joe

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 402kcal

Ingredients

Sloppy Joe Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 1 small green bell pepper finely chopped (about 100g)
  • 2 garlic cloves minced
  • 1 can crushed tomatoes (400g)
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • olive oil for cooking

Serving

  • Burger buns or rolls

Instructions

  • Heat a large skillet or frying pan over medium heat. Add a little olive oil to coat the bottom.
  • Add the finely chopped onions and green bell pepper to the skillet. Sauté for about 3-4 minutes until they start to soften.
  • Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
  • Push the vegetables to one side of the skillet and add the ground beef to the other side. Cook the beef, breaking it up with a spatula as it browns. Cook until it's no longer pink, usually around 5-7 minutes.
  • Once the beef is cooked, mix it with the sautéed vegetables in the skillet.
  • Stir in the crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, chili powder, paprika, salt, and pepper. Mix well to combine all the ingredients.
  • Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the mixture to thicken.
  • While the sloppy joe filling is simmering, you can prepare your burger buns or rolls by toasting them lightly if desired.
  • Once the filling has thickened to your liking, taste and adjust the seasoning if needed. Add more salt, pepper, or chili powder to suit your taste.
  • To serve, spoon the sloppy joe mixture onto the bottom halves of the burger buns or rolls. Top with the other half of the buns.
  • Serve hot, and you can also add cheese slices, coleslaw, or pickles as toppings if desired.
    Enjoy your homemade sloppy joes with metric measurements!
Nutrition Facts
Sloppy joe
Amount per Serving
Calories
402
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
89
mg
30
%
Sodium
 
407
mg
18
%
Potassium
 
860
mg
25
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
24
g
48
%
Vitamin A
 
627
IU
13
%
Vitamin C
 
15
mg
18
%
Calcium
 
86
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sesame beef noodle stir fry

Posted on by Leigh

Sesame beef stir fry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 354kcal

Ingredients

marinade

  • 500 g beef sirloin thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger

stir-fry sauce

  • 2 vegetable oil
  • 1 onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 200 g broccoli florets
  • 2 tbsp sesame seeds
  • salt and pepper to taste

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 60 ml water

Instructions

  • In a bowl, combine the soy sauce, sesame oil, cornstarch, sugar, minced garlic, and minced ginger to make the marinade.
  • Place the thinly sliced beef in a separate bowl and pour the marinade over it. Toss to coat the beef evenly, and let it marinate for at least 15-30 minutes.
  • In the meantime, prepare the sauce by mixing together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.
  • Add the marinated beef and stir-fry for 2-3 minutes, or until it's browned and cooked through. Remove the beef from the wok and set it aside.
  • In the same wok, add a bit more oil if needed and stir-fry the sliced onion, red bell pepper, yellow bell pepper, and broccoli for about 4-5 minutes, or until the vegetables are tender-crisp.
  • Return the cooked beef to the wok and pour the sauce over everything. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
  • Sprinkle sesame seeds over the stir-fry and season with salt and pepper to taste.
  • Serve the Sesame Beef Stir Fry hot over steamed rice or noodles. Garnish with extra sesame seeds if desired.
    Enjoy your delicious Sesame Beef Stir Fry with the savory and sweet flavors of sesame and soy sauce!
Nutrition Facts
Sesame beef stir fry
Amount per Serving
Calories
354
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
69
mg
23
%
Sodium
 
1369
mg
60
%
Potassium
 
821
mg
23
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
32
g
64
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
140
mg
170
%
Calcium
 
107
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.