68
BOLOGNESE SAUCE
Serves 4
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 kg beef or pork mince
1/3 cup tomato paste
½ cup red wine
1 large carrot, grated
400 g can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
½ cup beef stock or water
Salt and freshly ground black pepper
¼ cup chopped fresh basil
Method
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Add oil and heat for 1 minute.
3. Add onion, garlic and cook for 3 –
4 minutes, stirring occasionally, or
until softened.
4. Add mince in batches, making sure
to break up the lumps while the meat
is cooking.
5. Stir in tomato paste and cook for
a further 1 minute. Add wine and
bring to the boil; simmer for 1 – 2
minutes to cook off the alcohol.
6. Stir in carrot, tomato, oregano, bay
leaf and stock.
7. Cover with lid. Press the SLOW
COOK HIGH BUTTON and cook
for 3 – 4 hours.
8. Season to taste with salt and pepper
and stir through basil just before ser-
ving.
SPICY MIXED DHAL
Serves 4 – 6
Ingredients
1 tablespoon oil
1 tablespoon black mustard seeds
1 large red onion, sliced
4 cloves garlic, crushed
4 cm piece ginger, grated
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 small red chillies, chopped
½ cup yellow split peas
½ cup red lentils
½ cup brown lentils
3 cups vegetable stock
3 tomatoes, chopped
Sea salt to taste
Juice of half a lemon
2 tablespoons chopped coriander
Plain thick yoghurt to serve
Method
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Add oil and heat for 1 minute.
3. Add mustard seeds and cook until
they start to pop. Add onion, garlic
and ginger and cook 5 – 6 minutes,
stirring occasionally, until onion is
light golden.
4. Stir in spices, chilli, lentils, stock
and tomatoes. Cover with lid. Press
the SLOW COOK HIGH BUTTON
and cook for 3 – 4 hours or SLOW
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