Leigh

Creamy tomato rigatoni

Posted on by Leigh

Creamy tomato rigatoni

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 610kcal

Ingredients

  • 350 g rigatoni pasta
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned diced tomatoes
  • 200 ml heavy cream
  • 1 tsp dried basil
  • 1 tsp dried origanum
  • salt and pepper to taste
  • 50 g grated Parmesan cheese
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Rigatoni:

  • Fill a large pot with water and bring it to a boil.
  • Add a pinch of salt to the boiling water and cook the rigatoni pasta according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Sauce:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

Add Tomatoes and Cream:

  • Pour in the canned crushed tomatoes and heavy cream.
  • Stir well to combine the ingredients.
  • Add the dried basil, dried oregano, salt, and pepper. Adjust the seasoning to your taste.
  • Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing it to thicken slightly.

Combine Pasta and Sauce:

  • Add the cooked rigatoni pasta to the sauce.
  • Gently toss and stir to coat the pasta with the creamy tomato sauce.
  • Cook for an additional 2-3 minutes to heat the pasta through.

Serve:

  • Divide the creamy tomato rigatoni among serving plates.
  • Sprinkle each portion with grated Parmesan cheese.
  • Garnish with fresh basil leaves, if desired.
    Enjoy your delicious creamy tomato rigatoni!
Nutrition Facts
Creamy tomato rigatoni
Amount per Serving
Calories
610
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
68
mg
23
%
Sodium
 
382
mg
17
%
Potassium
 
507
mg
14
%
Carbohydrates
 
76
g
25
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
18
g
36
%
Vitamin A
 
967
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
208
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken riggies

Posted on by Leigh

Chicken riggies

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 804kcal

Ingredients

Chicken

  • 500 g boneless, skinless chicken breasts cut into bite sized pieces
  • 300 g rigatoni or penne pasta
  • 2 tbsp olive oil
  • 1 medium onion finely chopper
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 250 ml heavy cream
  • 250 ml tomato sauce
  • 60 g grated Parmesan cheese
  • 1/2 tsp red pepper flakes (adjust to your spice preference)
  • salt and pepper to taste
  • chopped fresh parsley for garnish

Instructions

Cook the Pasta:

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

Cook the Chicken:

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the chicken pieces with salt and pepper.
  • Add the chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes.
  • Remove the cooked chicken from the skillet and set it aside.

Prepare the Sauce:

  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the chopped onion, minced garlic, and sliced bell peppers.
  • Sauté the vegetables until they become tender, about 5 minutes.
  • Stir in the red pepper flakes and cook for an additional minute.
  • Pour in the heavy cream and tomato sauce, then stir to combine.
  • Bring the sauce to a simmer and let it cook for 5 minutes, allowing it to thicken.

Combine Chicken and Sauce:

  • Return the cooked chicken to the skillet with the sauce.
  • Stir to coat the chicken in the sauce and let it simmer for another 2-3 minutes to heat through.
  • Taste the sauce and adjust the seasoning with salt and pepper as needed.

Serve:

  • Place the cooked pasta on serving plates or a large platter.
  • Spoon the chicken and sauce mixture over the pasta.
  • Sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
    Enjoy your delicious chicken riggies with a spicy cream sauce! Adjust the level of spiciness by adding more or less red pepper flakes according to your taste.
Nutrition Facts
Chicken riggies
Amount per Serving
Calories
804
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
164
mg
55
%
Sodium
 
743
mg
32
%
Potassium
 
1075
mg
31
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
44
g
88
%
Vitamin A
 
2489
IU
50
%
Vitamin C
 
71
mg
86
%
Calcium
 
220
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cacio e Pepe

Posted on by Leigh

Cacio e Pepe

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 690kcal

Ingredients

  • 200 g spaghetti or other pasta
  • 100 g Pecorino Romano cheese finely grated
  • 2 tsp coarsely ground black pepper
  • 2 tbsp extra-virgin olive oil
  • salt (for boiling water)

Instructions

Boil the Pasta:

  • Fill a large pot with water and bring it to a boil.
  • Add a generous amount of salt (about 10 grams or 2 teaspoons) to the boiling water.
  • Add the pasta and cook it according to the package instructions or until it's al dente, usually around 8-10 minutes.

Toast the Pepper:

  • While the pasta is cooking, heat a large skillet over medium-low heat.
  • Add the coarsely ground black pepper to the skillet and toast it gently for about 1-2 minutes, or until it becomes fragrant. Be careful not to burn it.

Prepare the Sauce:

  • Once the pasta is cooked, use a pasta scoop to transfer it directly from the pot to the skillet with the toasted pepper. Do not drain the pasta completely, as you want some pasta water to be added to the sauce.
  • Drizzle the olive oil over the pasta and toss it together with the toasted pepper until the pasta is well coated.

Add Cheese and Toss:

  • Gradually add the freshly grated Pecorino Romano cheese to the pasta while continuously tossing and stirring. If the sauce is too thick, you can add a bit of the pasta cooking water to help create a creamy consistency.
  • Keep tossing until the cheese melts and forms a creamy, silky sauce that coats the pasta evenly. It should take about 2-3 minutes.

Serve:

  • Once the pasta is well coated with the cheese and pepper sauce, remove it from the heat.
  • Plate the Cacio e Pepe immediately and garnish with a little extra black pepper and grated Pecorino Romano cheese if desired.
    Enjoy your homemade Cacio e Pepe! It's a simple yet incredibly delicious pasta dish.
Nutrition Facts
Cacio e Pepe
Amount per Serving
Calories
690
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
52
mg
17
%
Sodium
 
606
mg
26
%
Potassium
 
266
mg
8
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
208
IU
4
%
Calcium
 
553
mg
55
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli pasta bake

Posted on by Leigh

Broccoli pasta bake

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 768kcal

Ingredients

  • 250 g pasta (penne, fusilli, or any preferred shape)
  • 400 g broccoli florets
  • 200 g grated cheddar cheese
  • 200 ml milk
  • 200 ml heavy cream
  • 2 garlic cloves minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • salt and pepper to taste
  • 1/4 tsp nutmeg (optional)
  • 1/4 cup cup of breadcrumbs (for topping)

Instructions

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

Cook the Pasta:

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

Blanch the Broccoli:

  • In the same pot, add the broccoli florets to the boiling water.
  • Blanch them for about 2-3 minutes until they become bright green and slightly tender.
  • Drain and set aside.

Prepare the Cheese Sauce:

  • In a saucepan, melt the butter over medium heat.
  • Add the minced garlic and sauté for about a minute until fragrant.
  • Stir in the flour to make a roux. Cook for 1-2 minutes, stirring constantly.
  • Slowly whisk in the milk and heavy cream, ensuring there are no lumps.
  • Cook the sauce, whisking constantly, until it thickens, about 5-7 minutes.
  • Add the grated cheddar cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
  • Season the sauce with salt, pepper, and nutmeg (if using). Adjust the seasoning to taste.

Combine Pasta, Broccoli, and Cheese Sauce:

  • In a large mixing bowl, combine the cooked pasta and blanched broccoli.
  • Pour the cheese sauce over the pasta and broccoli, stirring gently to coat everything evenly.

Assemble and Bake:

  • Transfer the mixture to a greased baking dish.
  • Sprinkle breadcrumbs evenly over the top to create a crispy crust.

Bake:

  • Place the baking dish in the preheated oven.
  • Bake for 25 minutes, or until the top is golden brown and the sauce is bubbling.

Serve:

  • Remove the broccoli pasta bake from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh herbs if desired.
    Enjoy your delicious broccoli pasta bake!
    Note: Cooking times may vary slightly depending on your oven, so keep an eye on it to avoid overcooking.
Nutrition Facts
Broccoli pasta bake
Amount per Serving
Calories
768
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
128
mg
43
%
Sodium
 
495
mg
22
%
Potassium
 
645
mg
18
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
27
g
54
%
Vitamin A
 
2125
IU
43
%
Vitamin C
 
90
mg
109
%
Calcium
 
529
mg
53
%
Iron
 
2
mg
11
%
* 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

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

Chicken stir fry

Posted on by Leigh

Chicken stir fry

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 226kcal

Ingredients

  • 300 g chicken breast boneless, skinless, cut into thin strips
  • 200 g broccoli florets
  • 150 g carrots thinly sliced
  • 150 g bell peppers (red, green, or yellow) thinly sliced
  • 100 g snow peas trimmed
  • 1 small onion thinly sliced
  • 2 garlic cloves minced
  • 2 cm ginger fresh, minced
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • salt and pepper to taste
  • sesame seeds and chopped green onions for garnish (optional)
  • cooked rice or noodles for serving

Instructions

Prepare the Chicken:

  • Cut the chicken breast into thin strips.
  • In a bowl, marinate the chicken with 1 tablespoon of soy sauce, minced garlic, and minced ginger. Let it sit for about 15 minutes.

Prepare the Vegetables:

  • Wash and chop all the vegetables as specified in the ingredients list.

Stir-Fry:

  • Heat the vegetable oil in a large wok or frying pan over medium-high heat.
  • Add the marinated chicken strips to the hot oil and stir-fry until they are cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Cook the Vegetables:

  • In the same pan, add a little more oil if needed.
  • Add the sliced onion and carrots to the pan and stir-fry for 2-3 minutes until they start to soften.
  • Add the broccoli florets, bell peppers, and snow peas to the pan and stir-fry for another 3-4 minutes until the vegetables are crisp-tender.

Combine:

  • Return the cooked chicken to the pan with the vegetables and stir to combine.

Sauce:

  • Drizzle the oyster sauce and sesame oil over the stir-fry.
  • Add the remaining 1 tablespoon of soy sauce.
  • Season with salt and pepper to taste.
  • Stir everything together and cook for an additional 2-3 minutes to heat the sauce and ensure everything is well-coated.

Serve:

  • Serve your chicken stir-fry hot over cooked rice or noodles.
  • Garnish with sesame seeds and chopped green onions, if desired.
    Enjoy your delicious homemade chicken stir-fry with fresh and vibrant vegetables!
Nutrition Facts
Chicken stir fry
Serving Size
 
1 g
Amount per Serving
Calories
226
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
48
mg
16
%
Sodium
 
768
mg
33
%
Potassium
 
740
mg
21
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
20
g
40
%
Vitamin A
 
8045
IU
161
%
Vitamin C
 
113
mg
137
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky honey soy wings

Posted on by Leigh

Sticky honey soy wings

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 296kcal

Ingredients

  • 1 kg chicken wings
  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp grated ginger
  • 1 tsp cornstarch (cornflour)
  • salt and pepper to taste
  • sesame seeds and chopped green onions for garnish

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a mixing bowl, combine the soy sauce, honey, rice vinegar, olive oil, sesame oil, minced garlic, and grated ginger. Whisk them together until well blended.
  • Season the chicken wings with salt and pepper to taste.
  • Place the chicken wings in a large resealable plastic bag or a mixing bowl.
  • Pour half of the marinade over the chicken wings and seal the bag or cover the bowl. Reserve the other half of the marinade for later.
  • Marinate the chicken wings in the refrigerator for at least 30 minutes, or preferably, up to 2 hours to allow the flavors to meld.
  • Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on top of the lined baking sheet.
  • Arrange the marinated chicken wings on the wire rack in a single layer, allowing any excess marinade to drip off.
  • Bake the chicken wings in the preheated oven for about 25-30 minutes or until they are cooked through and crispy, turning them once halfway through cooking.
  • While the wings are baking, take the reserved marinade and transfer it to a small saucepan. Mix the cornstarch with a small amount of water to make a slurry, then add it to the saucepan. Heat the mixture over low-medium heat, stirring constantly until it thickens into a glaze. Remove from heat.
  • Once the chicken wings are done baking, remove them from the oven and brush the thickened glaze over the wings while they are still hot.
  • Garnish the sticky honey soy wings with sesame seeds and chopped green onions.
  • Serve the wings hot as an appetizer or main course. Enjoy!
    These sticky honey soy wings are deliciously flavorful and perfect for any occasion. Adjust the sweetness and saltiness to your liking by tweaking the honey and soy sauce quantities.
Nutrition Facts
Sticky honey soy wings
Amount per Serving
Calories
296
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
69
mg
23
%
Sodium
 
747
mg
32
%
Potassium
 
179
mg
5
%
Carbohydrates
 
13
g
4
%
Fiber
 
0.2
g
1
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
132
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* 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

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.