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Tag Archives: Casserole

Slow Cooked Bolgnaise Ragu

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slow cooked beef ragout

1 tbs olive oil
1kg gravy beef, excess fat trimmed
175g pkt short-cut bacon rashers, finely chopped
2 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
800g can diced Italian tomatoes
250ml (1 cup) chicken stock
125ml (1/2 cup) red wine
2 dried bay leaves
600g fresh lasagne sheets, cut lengthways into 2.5cm-wide strips
Shaved parmesan, to serve

  • Method
  1. Step 1Heat half the oil in a large frying pan over medium-high heat. Cook half the beef for 2-3 minutes or until browned. Transfer to a flameproof casserole dish. Repeat with remaining beef.
  2. Step 2Heat the remaining oil in the pan over medium heat. Cook bacon, celery, carrot, onion and garlic, stirring, for 3-4 minutes or until soft. Add to the casserole dish.
  3. Step 3Add tomato, stock, wine and bay leaves to the dish. Season with salt and pepper. Cover. Bring to boil over medium-high heat. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until the beef is tender.
  4. Step 4Use tongs to remove the beef from the dish. Shred the beef and return to the dish.
  5. Step 5Meanwhile, cook the pasta in a saucepan of salted boiling water for 3-4 minutes. Drain.
  6. Step 6Add pasta to the dish. Cook, stirring, for 2 minutes or until pasta is al dente. Divide among serving bowls. Top with parmesan.

Recipe from


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I just love Marion Grasby and here is one of her recipes that is perfect for Winter. You could substitute the polenta for mashed potatoes if you wanted to but I would keep it as is, yummo!

Marion's Kitchen


4 lamb shanks
¼ cup plain flour
1 onion, diced
2 carrots, diced
3 garlic cloves, finely chopped
2 tsp fennel seeds
1 Tbsp finely chopped rosemary
1 Tbsp fresh thyme leaves
1 cup white wine
3 cups chicken stock
4 tomatoes, diced
1 tsp sugar
2 bay leaves
olive oil for frying
sea salt and pepper

1 cup milk 1 cup instant polenta
1/ cup grated parmesan, plus extra to serve
50g butter
1 tsp sea salt


Lightly coat lamb shanks in flour. Heat two tablespoons of oil in a large heavy-based casserole dish with a lid and sear the shanks until brown all over (you may need to do this in batches). Set shanks aside.

Put the same dish back on the head and add onion, carrots, garlic, fennel seeds, rosemary and thyme leaves. Sauté until vegetables are soft – scraping up any of the brown bits from the shanks at the bottom of the pan. Pour in the white wine and let it simmer for a couple of minutes. Then mix in the stock, tomatoes, sugar and bay leaves.

Nestle the shanks into the bubbling mixture. Pour over an extra cup of chicken stock or water if needed so that the shanks are almost covered with liquid. Put the lid on and simmer for about 3 hours, or until the meat is falling off the bone. Season with salt and pepper to taste.

Make the polenta just before serving – place milk and 2 cups of water in a large saucepan over medium heat. Bring to a simmer then gradually add polenta in a thin, steady stream, whisking constantly. Reduce heat to low and cook, stirring for about 5 minutes or until polenta is smooth and creamy. Stir through parmesan, butter and salt.

To serve, carefully remove shanks from casserole dish and keep warm. Place dish on high heat and simmer for about 10 minutes to thicken the sauce. Place a dollop of polenta on a serving plate, top with a shank and spoon over the sauce. Serve with extra parmesan.


Recipe and image from

Bacon Wrapped Potatoes

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bacon wrapped potatoes

I just found this recipe on Martha Stewart and had to share. You would be hard pressed to find someone at a BBQ that didn’t like these and they are so simple to make.


  • 8 bacon slices, cut in half crosswise
  • 16 small potatoes


  1. Preheat oven to 200 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 min