Nonna's Pork & Veal Ragu

I am so glad Donna McCart shared her Nonna's Ragu Recipe with me.

It is so unbelievably DELICIOUS!

In Donna's words:

This is the perfect sauce to simmer on the stove all afternoon!

I usually cook up a big batch on Saturdays. 

I use some of the sauce for Sunday night dinner,

some of the sauce to make a yummy lasagne and

freeze the rest in meal  size serves for a lazy night

when I don’t feel like cooking (if there is enough left!).

INGREDIENTS

3 Tbsps Olive Oil
1 kg Fatty Pork Loin Chops (cheap cut is fine with a bone) – roughly diced
1 kg Veal or Rump steak – roughly diced
2 Large Onions – finely chopped
4 Garlic cloves – finely chopped
4 x 410g Tins Crushed Italian Peeled Tomatoes
3 Tbsps of Tomato Paste (optional)
1/2 Cup Red Wine (optional)
1 or 2 Rosemary Sprigs – finely chopped
1 Bay Leaf
Basil, a few handfuls, torn
Sea Salt
Freshly Ground Pepper

To Serve: Short Pasta like Penne

METHOD

Place a large heavy based stock pot on a medium heat. Add Olive Oil.

Add onion and garlic, and gently saute until the onion is transparent. Do not overcook.

Add the diced pork (include pork bones) and the veal.  Cook, stirring constantly until all the meat is browned.

Add the canned tomatoes and red wine (if using). Stir gently until well combined.

If required, add enough water to ensure all the meat is covered with liquid.
Add finely chopped rosemary, bay leaf and cracked black pepper.  Stir to combine.

Bring the sauce to the boil, then reduce heat to a gentle simmer. 

Simmer for at least two hours with the lid off or slightly ajar.  Stirring occasionally. 

To ensure the sauce doesn't dry out, you may need to add extra water during the cooking process. Sauce should be dense but not extra thick.    

When the meat is tender (pork should fall off the bone), remove the pork bones and bay leaf.

If necessary, add the tomato paste to thicken the sauce, then salt to taste. 

Add torn basil. Stir gently to combine.

About 15 minutes before serving up, cook the short pasta according to packet directions.

Drain pasta.

To Serve: Place pasta in a serving bowl and top with the ragu sauce.

Note: This sauce freezes really well – so it would be the perfect meal for a fishing trip or camping.

 Millie and Poppy enjoying their ragu on dinosaur pasta!

Baked Meatballs with Spaghetti

Here is a go-to, foolproof, basic meatball recipe you'll never want to be without.

It is also super tasty too!!

Great for the kids too - my little girls love this meal!
I also allow them to help mix the ingredients, and roll the meatballs!

 

INGREDIENTS (Serves 4)

500g Pork & Veal Mince
1 Slice of Bread, crust removed
1/3 Cup (80ml) Milk 
1 Onion, coarsely grated
2 Tbsps Continental Parsley, coarsely chopped
1 Tsp Thyme, finely chopped (1/2 Tsp Dried Thyme)
2 Garlic Cloves, crushed
1/4 Cup of Parmesan Cheese, grated
1 to 2 Red Chillies, finely chopped (optional)
1 egg, lightly whisked
Sea Salt
Freshly Ground Pepper

700ml Passata (tomato pasta sauce)
400g Dried Spaghetti Pasta
1/4 Cup Continental Parsley or Basil, coarsely chopped
Parmesan Cheese,

METHOD

Put the milk and bread in a small saucepan and place over a low heat. When the bread has absorbed the milk, remove from heat and mash with a fork. Allow to cool.

Preheat oven to 200°C.

Combine mince, onion, parsley, thyme, garlic, egg, parmesan, chilli, and bread in a bowl. Season with salt and pepper.

Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.

Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for a further 15 to 20 minutes or until the meatballs are cooked through.

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Divide the pasta among serving bowls and top with the meatball mixture.

To Serve: Sprinkle with the parsley or basil and some extra parmesan cheese.

NOTE:
I normally double the recipe quantities and bake extras on an oven tray for 15 minutes, then freeze them for a quick meal for the girls. Below is Millie (aged 3) rolling the meatballs.

Roast Pork with Gravy - Father's Day Dinner

There is nothing better than the feeling of biting into the

crispy crackling of a perfectly cooked pork roast.

A lot of crunch, followed by a tiny bit of chewiness,

the textures in one mouthful are like nothing else.

INGREDIENTS (Serves 6)

3kg Pork Leg or Rolled Loin 
1/4 Cup Olive Oil
1 Tbsp Sea Salt
10 Desiree Potatoes, quartered
1kg Pumpkin, deseeded and cut into large roasting chunks
6 Green Onions with bulbs, trimmed
1Tbsp Rosemary Leaves, chopped
4 Apples, cored and quartered
1 Tbsp Brandy
2 Tbsps plain flour
1 3/4 Cups Vegetable Stock

To Serve:
Honey Carrots
http://beccannonsrecipes.blogspot.com/2011/09/honey-dutch-carrots.html

Asparagus with Crispy Breadcrumbs
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html

METHOD

Preheat oven to 250°C. Place pork on a roasting rack in a large roasting pan.

Rub 2 tbsps oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes.

Place potatoes, pumpkin, onions, rosemary and remaining oil in a large bowl. Toss until well coated.

Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes, pumpkin and onions around pork. Roast for a further 1 hour.

Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.

Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest.

Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.

Drain excess fat from roasting pan into a jug. Place oven pan over a  medium heat on the stove top.

Add 2-3 tbsps of pan juices, brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute.

Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil.

Slice pork and serve with apple, potatoes, pumpkin, onions, aspargus, carrots and gravy.

American Style Pork Ribs

Succulent, spicy American-style pork ribs are a great dinner choice

with boiled chat potatoes and a bok choy and snow pea side dish.

INGREDIENTS (Serves 2 to 3)

1kg American Style Pork Ribs
2/3 Cup Tomato Paste
1/2 Cup Brown Sugar 
1/3 Cup Worchestershire Sauce
1 1/2 Tsps Chilli Powder (or cayenne pepper)
1 1/2 Tsps Hungarian Paprika (or sweet paprika) 
2 Garlic Cloves, crushed

To Serve
700g Chat Potatoes, boiled

1 Tbsp Peanut Oil

2 Garlic Cloves, finely minced

1 Tsp Ginger, grated

3 Bok Choy bundles, base cut and leaves separated

200g Snow Peas

1/2 Tsp Sesame Oil

Sesame Seeds, to sprinkle

METHOD

Cut each rack of ribs in half. Combine tomato paste, sugar, worchestershire, chilli, paprika and garlic in a large bowl. Add ribs. Toss to coat. Cover, and place in the refrigerator to marinate for a minimum of 2 hours. (Overnight is ideal)

Preheat the oven for 200 C. Line 2 large baking tray with baking paper. Arrange ribs in a single layer on baking tray, reserving any remaining marinade.

Bake for 45 minutes. Basting with reserved marinade halfway through cooking, or until glazed and tender.

Remove ribs from oven. Serve with boiled chat potatoes and the below bok choy & snow pea side dish.


For Bok Choy & Snow Pea Side Dish

Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn.

When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.

Stir-fry the mixture for about 3 minutes, until the bok choy stems are crisp-tender.

Remove from heat and place into a serving bowl.

Drizzle the sesame oil, sprinkle with sesame seeds and serve.





My Old Fashion Curried Sausages

This an old favourite, Curried Pork Sausages.

We love this as a winter breakfast treat on toast.

However, it can be a fantastic winter family meal,

served with rice or potato mash.

INGREDIENTS

Cooking oil spray

8 Thin Pork Sausages

1 Brown Onion, halved, thinly sliced

2 Garlic cloves, crushed

2 Tbsps Keen's curry powder

2 Tbsps Plain Flour

3/4 Cup Milk

For a Dinner Meal

1/2 Cup of Frozen Peas

Mashed potatoes or cooked rice, to serve

2 Tbsps Coriander, freshly chopped, to garnish

METHOD

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Now serve on toast for breakfast.

For Dinner Meal

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Add peas. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Serve with mashed potatoes or rice. Garnish with fresh herbs.

Note: This meal can be made a day ahead of time, and then reheated for convenience.



My BBQ Short Ribs in the Slow Cooker

My SIL (Sister in Law) asked me for a marinade for some beef ribs, from her father's cattle property.

This a great overnight marinade, it's sweet with a touch of savoury.

INGREDIENTS

2 cups of Tomato Sauce
1 tbsp Dijon Mustard
1/2 cup Brown Sugar
1/4 cup of Worchestershire Sauce
A pinch of Paprika (or Cayenne, for chilli lovers)
1 Tbsp Oil (Olive or Vegetable)
1 Red Onion, finely chopped
2kg Beef Short Ribs


METHOD
Remove the meat from refrigerator at least 30 minutes before browning.

Heat oil in a large fry pan over medium-high heat. Add the beef ribs a few pieces at a time, and brown on each side. Remove meat from pan and place in a container large enough to marinade all ribs overnight.

Combine the tomato sauce, mustard, brown sugar, worcestershire and cayenne in a large dish. Add the browned ribs and marinade overnight.

Place the ribs and marinade into the slow cooker. Add onion and stir until combined.

Cook on high for 3-4 hours, or on low for 6-7 hours.

Once ribs are cooked, transfer to aluminium foil, and cover.

Skim off any fat from the sauce.

Serve ribs with sauce and sweet potato mash.

Prosciutto Pizza

INGREDIENTS
100g thinly sliced Prosciutto (Air dried Italian cured ham)
Pizza Base - I love both Pane Toscano par baked pizza base, and Letizza oven baked pizza base
1 Cup of Passata - Traditional Italian Cooking Sauce
1/2 cup of Grated Cheese
A handful of Baby Rocket
A drizzle of Balsamic Vinegar

METHOD

1. Combine Passata and Grated Cheese in a bowl, and spread evenly over the pizza base. If you enjoy crust on your pizza, leave a 1 to 2 cm rim around the pizza base.

I do love to use a pizza stone, to cook my pizza base on.  I place it in the oven when I turn it on. Then it is heated ready for use when the oven reaches 230 degrees Celsius. However, a baking tray is just as great.

2. Place the pizza base in a pre-heated 230 degrees Celsius oven for approximately 5 minutes. The time in which you place the pizza base in the oven, will depend on the brand of pizza base you use. Please check the cooking instructions on your choosen pizza base.

3.  As soon as the pizza base is taken out of the oven, place on a serving plate, top with the thinly sliced prosciutto. Position a handful of baby rocket in the centre of the pizza, and drizzle the baby rocket with a little balsamic vinegar.  Bellissimo!!! 

Easy Chinese Crispy Pork Belly & Scallops with Pea Puree

Made this meal last night. It is so so so yummy!!!!!

INGREDIENTS

Crispy Pork Belly
1kg Pork Belly
Sea salt
4 squashed gloves of Garlic
1 Orange sliced into 6 rounds
4 Bay Leaves

Pea Puree
400g peas
1L Vegie Stock

Chinese Scallops
16 Scallops - no roe
1/2 cup of Soy Sauce
2 Garlic cloves crushed
3cm piece of Ginger crushed
1 red chilli

Crispy Pork Belly
Preheat Oven to 140 Degrees Celsius

Score Pork Belly Rind, and rub in lots of sea salt
Put uncovered in fridge for 30 minutes to dry out

Put Garlic, bay leaves, and orange rounds in a roasting dish, place pork belly on top.
Pour 1cm of water into the roasting dish and cook the posr for 3 hours uncovered.

Increase oven to 220 degrees celsius and roast pork for a further 20 minutes, to crisp skin. (if the skin doesn't crackle, put under the grill for 2-3 minutes)

Remove pork from oven, and rest covered for 15 minutes, before slicing across the pork belly into 2 cm strips.

While Pork is resting, make pea puree, and Chinese Scallops

Pea Puree
Bring 1L of Vegie stock to the boil
Add 400g of peas, and cook for 5 minutes
Drain peas, reserving a little liquid
Then puree peas, adding reserved liquid stock to gain the consistency you wish.

Chinese Scallops
In a small frypan, bring Soy, Garlic, Ginger and Chilli to the bubble.
Turn down to simmer, add the scallops cooking 1 minute each side.

Plating Up
Assemble pea puree in the middle of the plate, top with pork belly strips, then place scallops on top, and drizzle with the chinese scallop cooking sauce.