Beef Mince | Bunbury Farmers Market

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Conchiglioni Pasta Bake

Ingredients:

1 packet La Molisana Conchiglioni

3 tablespoons olive oil

2 brown onions, finely diced

2 garlic cloves, finely diced

1 zucchini, finely diced

1 carrot, finely diced

1 red capsicum, finely diced

500 grms beef mince

500 grms pork mince

2 x 700 grms jar Passatta

2 teaspoons Whittington’s oregano

2 teaspoons Whittington’s Basil

Salt and pepper to taste

1 cup of mozzarella cheese grated

1 cup parmesan grated

Method:

Cook the conchiglioni as per the packet instructions and set aside. Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, 1 jar of the passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Fill the conchiglioni generously with the mince mixture. Pour the second jar of passatta into the base of an oven proof dish, neatly lay the stuffed conchiglioni over top, cover with mozzarella and finish the parmesan. Place in a preheated 180°C oven for 20 – 25 minutes or until the cheese is melted.

Serves: 8-10

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Triple Cheeseburger Pizza

Ingredients:
3 tablespoons olive oil
2 brown onions, finely diced
2 garlic cloves, finely diced
1 zucchini, finely diced
1 carrot, finely diced
1 red capsicum, finely diced
500 grms beef mince
500 grms pork mince
1 x 700 grms jar Passatta
2 teaspoons Whittington’s oregano
2 teaspoons Whittington’s Basil
Salt and pepper to taste
2 cups grated mozzarella
1 cup parmesan
1 bag buffalo mozzarella
2 Turkish breads

Method:
Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Place Turkish break on a baking tray. Cover each Turkish bread with half the mince mixture, half the grated mozzarella, half the buffalo mozzarella and finish with half of the parmesan. Place in a preheated 220°C oven for 15 minutes or until the cheese is melted. Cut into squares and serve.

Serves: 8 – 12

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below

Cottage Pie

Ingredients:

750 grams beef mince

2 tablespoons oil

1 medium onion, chopped

1 clove garlic, crushed

1 carrots diced

2 sticks celery, chopped

1 tablespoon tomato sauce

Topping:

6 large white potatoes, chopped

30 grams butter

¼ cup cream

1 cup fresh breadcrumbs

125 grams butter (extra)

Method:

Heat oil in a pan and add onion, garlic, carrot, celery, stirring until onion is tender. Add mince and cook on high until meat is browned, approx. 5 minutes. Add both sauces, parsley and corn stirring until combined. Mix cornflour with the stock and add to the pan, cooking on high for a further 3 minutes then reduce heat to a simmer. Cook, covered for 25 minutes. Cook potato in boiling water for 10 minutes until tender. Drain, add butter and cream then mash until smooth. Spoon the mince mixture into an oven proof dish and cover with the mashed potato. Sprinkle breadcrumbs over the potato and evenly dob extra butter over the topping. Bake in a 180° oven for 45 minutes until brown.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below