SMART COOKING
MEAT SAUCES Mince is great for making meat sauces because it cooks quickly – if you’re really short of time, you can cut the simmering down to just 10 minutes. However, cooking the sauce for longer means you’ll get a richer, more rounded favour and the mince will be more tender.
The classic
Ragù sauce
Make this meaty sauce and experiment with diferent ingredients to make the variations below SERVES 4 READY IN 1HR 10 MINS PRICE PER SERVING £1.57 1tbsp olive oil 1 large onion, finely chopped 1 carrot, finely diced 1 stick celery, diced 80g Asda Chosen by you Diced Pancetta 1 clove garlic, crushed 1tbsp tomato purée
420g Butcher’s Selection Extra Lean Beef Mince 100ml wine (red or white), optional 390g carton Asda Chopped Tomatoes 2tsp dried oregano 1 Asda Beef Stock Cube, crumbled
Replace the steak mince in the classic ragù recipe with lamb mince. Leave out the celery, pancetta and wine and add ½tsp ground cinnamon. While the sauce is cooking, boil 350g macaroni for 12 minutes. Drain and put half in an ovenproof dish. Top with the sauce and then cover with the rest of the macaroni, pressing it down lightly. For the topping, mix 2 beaten eggs with 450g Greek style yogurt and 50g grated Cheddar. Spread over the macaroni and sprinkle with more cheese. Cook in the oven at 180C/160C Fan/ Gas 4 for 25 minutes.
wine, if using, and simmer until almost all the liquid has evaporated from the sauce. Add the chopped tomatoes, dried oregano, crumbled stock cube and 100ml water and bring to the boil. 4 Reduce the heat, cover the saucepan and simmer, stirring occasionally, for 20 to 30 minutes.
2
of your 5-a-day
Each 269g serving contains: ENERGY
FAT
SATURATES SUGARS
1509kj Med High Low 361kcal 19.9g 7.4g 7.9g 18% 28% 37% 9%
SALT Med
1.7g 28%
of your reference intake. Typical energy values per 100g: 561kJ/134kcal
And also try...
The twist Greek pastitsio
1 Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery and pancetta and cook, stirring often, for 5 minutes. 2 Add the garlic and tomato purée and cook, stirring, for 1 minute. Increase the heat, add the minced steak and cook until the mince is browned, stirring all the time to break up any clumps of meat. 3 Add the red or white
Greek pastitsio
60 | ASDA.COM/MAGAZINE | MARCH 2014
Ragù with liver pâté To give the classic ragù an extra-rich favour and lovely smooth texture, add 50g chopped liver pâté to the ragù sauce 5 minutes before the end of the cooking time.
Keema curry sauce Leave the chopped pancetta, celery, wine and dried oregano out of the classic ragù recipe and favour the sauce with curry powder to taste. Stir in some frozen peas and a spoonful of mango chutney for the last 5 minutes of the cooking time.