Passata Di Pomodoro | Bunbury Farmers Market

Gnocchi Bolognese Bake

Bolognese Sauce Ingredients:
3 tablespoons olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
2 x jars Don Antonio Passata Di Pomodoro
2 tablespoons Whittington’s oregano
2 tablespoons Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Sauce 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 beef and pork mince and cook until browned. Stir in the rest of the ingredients to combine. 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.

Gnocchi Ingredients:
1 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 x packet Antica Napoli Gnocchi

Gnocchi Method:
Cook the Gnocchi as per the packet instructions. Mix together the two types of cheese. In an oven proof dish, place a layer of the Bolognese sauce, a layer of gnocchi and cover with a handful of cheese. Repeat with another layer of each. Top with Bolognese sauce and the rest of the cheese. Place in over at 170° for 20 – 30 or until the cheese on top is golden.

Serves: 4 – 6

Note:
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Beef Bourguignon & Cauliflower Puree

Beef Bourguignon & Cauliflower Puree

Bourguignon Ingredients:
2 ½ tablespoons olive oil
1.5kg beef oyster blade, sliced
1 large onion, finely chopped
200g shortcut rindless bacon, halves length ways & cut into 1cm stirps
2 garlic cloves, finely chopped
1 cup red wine
½ cup beef stock
¼ cup Don Antonio Passata Di Pomodoro
16 small pickling onions
400g small button mushrooms

Bourguignon Method:
Heat 2 tablespoons in a large, heavy based casserole dish over a medium-high heat. Cook beef until browned, approx. 5 minutes. Remove beef from dish. Reduce to a medium heat, and add the remaining oil. Add onion and bacon and cook stirring until the onion has softened, approx. 6 minutes. Add garlic and continue to cook for another minute. Return the beef and juices to the dish and add wine. Bring to the boil. Add stock and Passata Di Pomodoro. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour and 15 minutes, Add pickling onions and mushrooms. Cook, covered for another 1 or until meat and onions are both tenders. Season with salt and pepper.

Cauliflower Puree Ingredients:
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper

Cauliflower Puree Method:
Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: Bourguignon recipe serves 8 / Puree recipe serves 4-6

Note:
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Osso Bucco with Soft Polenta

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 kg roma tomatoes, roughly chopped
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500 ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
4 sticks celery, thickly sliced

Gremolata Ingredients:
1 garlic clove, crushed
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon lemon zest

Soft Polenta Ingredients:
1 cup fine polenta
3 cups chicken or vegetable stock
2 tablespoons parmesan, finely grated
40 g butter
½ cup whipping cream (optional)
Salt and white pepper to taste

Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan. Place in an oven proof dish. Add all other ingredients, cover and place in oven. Cook for approx. 2 hours, stirring occasionally, until the meat is pulling away from the bone easily. Combine all the gremolata ingredients together in a bowl. Serve with your favourite pasta or polenta (see below) and top with gremolata.

Soft Polenta Method:
Place stock in a large heavy based pot and bring to the boil. Turn down to a simmer and then add polenta in a very light stream into the stock and using a balloon whisk, whisk vigorously. Once polenta is dispersed through stock add in butter and cream. Continue cooking over a very low heat until it has lost its grainy texture. Add parmesan and salt and pepper to taste.

Serves: 4

Note:
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