Operation Manual

32
RECIPES FOR MEAL IN ONE MENUS
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PASTA BOLOGNESE
Serves 4
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (11oz) lean minced beef
5ml (1tsp) dried mixed herbs
150ml (
1
/4
pint) red wine
450ml (
3/
4
pint) hot beef stock
salt and pepper to taste
150g (5
1
/2oz)
dried pasta
PASTA “QUORN” BOLOGNESE
Serves 4
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (1lb) Quorn mince
5ml (1tsp) dried mixed herbs
150ml (
1
/
4
pint) red wine
450ml (
3/
4
pint) hot vegetable stock
salt and pepper to taste
150g (5
1
/2oz)
dried pasta
1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Cover with lid and place on the turntable.
3 Cook using MEAL IN ONE “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.
NOTE:
• Use standard pasta (uncooked).
•“Quick cook” pasta is not recommended for use in the above recipes.
•“Quorn” mince can be used from frozen or fresh.
d-1 PASTA DISH
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