Recipes

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Heat the oil for the stew in a large ovenproof casserole dish, add the onion and cook over a moderate heat for 10 minutes until softened.

Toss the diced beef in flour seasoned with salt and pepper, then add to the onion along with the stock, tinned tomatoes, Pasta sauce, 8 cloves of garlic (if using), olives and rosemary.  Bring to the boil.  Season and cover with a lid.

Place casserole on the middle shelf of the oven and cook for 1 ½ - 2 hours until tender, stirring occasionally.

To finish, top with your choice of Yorkshire pudding, dumplings, garlic mash, or Pesto garlic bread.

To make the Pesto garlic bread…

1 clove crushed garlic
50g butter
50g grated Cheddar cheese
12 slices of French bread
½ jar Sacla’ Sun-Dried Tomato Pesto

Melt the butter in a pan, add garlic and seasoning.  Cook over a low heat for 1 minute then brush over one side of the bread.  Spread the Pesto on the other side.  Place Pesto-side down on the stew, scatter with cheese and place under the grill until golden.

Put a pan of salted water on to boil for the pasta. Cook the cavatappi according to the pack instructions until al dente.

Meanwhile, melt the butter for the topping in a frying pan over a moderate heat, add breadcrumbs and cook until crisp and golden for 3-4 minutes, stirring often.  Remove from the heat, then season, and stir in the Parmesan.

In another pan combine the creme fraiche, milk, pasta sauce and the two cheeses.  Heat gently for a couple of minutes, stir occasionally, then season.

Drain the pasta, return it to the pan, pour over the sauce, add the peas and pour into an ovenproof dish.

Refrigerate for up to 24 hours until you are ready to cook.

Preheat the oven to 200’c, 400’F, Gas mark 6 .  Bake the pasta dish for 20-30 minutes until everything is golden and piping hot.  Don’t wait a moment longer.  Tuck in.

Put the meat, snipped herbs, spring onions, lemon zest, breadcrumbs and the 3 seasonings into a large bowl.

Mix and stir until the meatball mixture is even.

Pinch off pieces the size of a walnut. Roll them to make 30-32 even meatballs.

Heat the oil until very hot in a large, ideally non-stick frying pan.  Brown the meatballs turning them often for 6-8 minutes.

Pour in the Dallaglio by Sacla’ Diavola Sauce, shake the meatballs to coat and reduce the heat to a simmer.

Cook the penne following pack instructions and drain.

Spoon the meatballs and their sauce over the pasta and add additional herb sprigs as garnish if liked.

Serve hot with plenty of grated Parmesan.

Heat 1½ tablespoons of the oil in a large, heavy-based pan and sauté the onions, garlic and celery for a few minutes.

Add the minced meat, turn up the heat to high and cook until the meat is lightly browned.  Stir in the Dallaglio by Sacla’ Barbera Bolognese Sauce and add herbs and salt to season.

Reduce the heat to a simmer and cook, uncovered, for 8 minutes more.

Cook the gnocchi, following the pack instructions, and drain.  Use the remaining oil to coat a heatproof serving dish.  Tip in the hot gnocchi and spoon over the sauce.  Grate some Parmesan over the surface top and put the gnocchi under a preheated grill for 3-4 minutes until the cheese is bubbling.

Serve hot with a leafy side salad and extra Parmesan.

Combine the meat, sauce, carrots and seasonings in a large, flameproof casserole or sauté pan and cook over a high heat for 5 minutes, stirring frequently.

Reduce the heat and add 50ml water. Cook for 10 minutes more.

Wilt the still-wet spinach leaves in a large pan.  Spoon half of them into the base of a lightly oiled 25cm x 17cm (approx) rectangular baking dish and layer half of the lasagne sheets over these.

Spoon over half the meat sauce.  Repeat the entire process once again.

Bake, foil-covered, in an oven preheated to 190°C/375°F/ Gas Mark 5 for 35 minutes.  Uncover and place the sliced Mozzarella on the top.

Continue baking, uncovered, for 15 minutes or until the cheese is melted, hot and bubbling.  Serve large rectangles with a crisp green salad and extra Parmesan.