Italian favourites get a speedy makeover – ready in around 20 minutes
COMPILED BY: JESS MEYER. PHOTOS AND RECIPES: FUTURECONTENTHUB.COM
Quick bolognese
SERVES 4
Finely chopped veggies and a couple of clever flavour boosters cut the cooking time without compromising flavour.
YOU WILL NEED
300g fresh or frozen soffritto mix,
or 100g each chopped onion, carrot
and celery
2tbsp olive oil
400g beef mince
2tbsp tomato puree with garlic
2tbsp caramelised onion chutney
400g tin chopped tomatoes
1 beef stock cube
400g dried spaghetti
Grated Parmesan, to serve (optional)
HOW TO DO IT
1 Whizz the soffritto mix in a food processor to finely chop. Heat the oil in a deep frying pan over a medium-high heat and add the veggie mixture. Fry for 5 mins.
2 Add the mince to the pan and cook for 5 mins, breaking up the meat, then stir in the tomato puree, caramelised onion chutney and chopped tomatoes. Crumble in the stock cube and add 400ml boiling water. Season well with salt and pepper, then simmer rapidly for 10 mins until thickened.
3 Meanwhile, cook the spaghetti according to the pack instructions. Drain and toss through the sauce. Serve with grated Parmesan, if liked.
TIP IF YOU HAVE THEM, ADD A BAY LEAF AND/OR A BIG PINCH OF DRIED ITALIAN HERBS WITH THE VEGGIES.
Lazy ‘lasagne’
SERVES 4
Meaty ravioli and a quick cheesy topping are your secret to success in this faster fakeaway.
YOU WILL NEED
500g beef ravioli
400g tin chopped tomatoes
190g jar basil pesto
250g mascarpone cheese
65g Parmesan, grated
Handful basil leaves, to serve
(optional)
Leafy salad, to serve (optional)
HOW TO DO IT
1 Heat the grill to high. Cook the ravioli according to the pack instructions, then drain and put in a baking dish (about 15x25cm).
2 Warm the chopped tomatoes in a pan, then pour over the ravioli. Dollop over the pesto and spoon the mascarpone cheese on top. Sprinkle with the Parmesan.
3 Grill for 5 mins, until the cheese is bubbling and golden. Scatter over the fresh basil, if using, and serv
