Italian is the way to eat like you’re fancy even when you’re poverty-stricken. Which will still be true when your new degree lands you an entry level job in hospitality. That’s a spicy meatball.
1 onion, finely chopped
500g beef mince
1 clove of garlic, crushed
420g can of tomato pasta sauce
½ cup of beef stock
3-4 lasagna pasta sheets
250g cottage cheese
250g cream cheese
2 tablespoons of Parmesan cheese
Preheat oven to 180°C. Heat a dash of oil in a frying pan and quickly brown the onion, beef mince and garlic. Add pasta sauce and beef stock or water. Simmer for 10 minutes.
Cut the lasagna sheets to fit the base of a lasagna style dish. Grease the base and place a sheet into the base of the dish. Top with 1/3 of the mince mixture. Repeat the layers finishing with a layer of pasta.
Creamy Cheese Topping
Mix together the cottage cheese and the lite cream cheese and spread over the top of the pasta. Sprinkle over the Parmesan cheese.
Bake for 40 minutes until golden and hot. Serve.
Meatballs with Tomato Risoni
1 litre beef stock 500g beef mince 1 clove garlic, crushed 1 egg, lightly beaten 1 cup dried breadcrumbs 1 tbsp oil 4 tbsp no added salt tomato paste 1/2 tsp dried rosemary 1 1/2 cup of risoni pasta 1 tin of diced tomatoes
Combine 1/2 cup of stock with mince, garlic, egg and breadcrumbs. Roll into bite sized balls
Heat oil in a frying pan. Add meatballs and cook until browned all over.
Pour over all remaining stock, tomato paste, & rosemary.
Bring to boil then reduce heat & cook covered for 10 minutes, stirring occasionally.
Stir in risoni & tomatoes. Cook for 8 minutes, uncovered, stirring occasionally or until pasta is al dente.