Chunky Dip Pizzas
Avocado Tartines with Smashed Peas and Feta
Mexican Chili Red Beef
Crunchy Chilli Chicken with Spiced Tomato Salsa
Basil & Bacon Frittatas
Chili & Chicken Club Sandwich
Crispy Chili Red Chicken
Beetroot and Brown Lentil Salad
Roast Pumpkin Risotto
Spring Vegetable Pasta
Preparation: 10 Minutes | Cooking: 20 Minutes
100g Flat Pancetta;
2 Anchovy Strips (optional);
1 tub (5.3oz) Basil Chunky Dip;
1 tub (5.3oz) Chili Red Chunky Dip;
1/4 cup of olive oil;
(30g) of Butter;
1 onion chopped
1 carrot chopped;
2 cloves of garlic finely chopped;
(500g) minced beef;
(500g) minced pork;
1 cup of milk;
1/2 cup dry red wine;
2 cups chicken or vegetable stock;
1/4 tablespoon grated nutmeg;
500ml pureed tomatoes;
1 can chopped tomatoes;
1 bay leaf
Cooking vegetable mixture. Heat fry-pan and add butter and 2 tbsp of oil. Add anchovy strips and cook until almost dissolved. Add onions carrot and garlic and cook until softened. Add Pancetta and cook for 5 minutes. Place mixture in large saucepan.
Heat 2 tbsp of oil in fry-pan and add beef mince and pork mince and brown. Transfer mince to large saucepan with vegetable mixture.
Place saucepan over medium heat. Add wine and cook for 3 minutes and then add milk and simmer for 5 minutes. Add stock, nutmeg, tomato puree, canned tomatoes, bay leaf and cook for 2 hours stirring frequently to ensure sauce does not stick to saucepan.
Add Basil Chunky Dip and Chili Red Chunky Dip and simmer for a further 20 minutes. Stir frequently.
Serve with tagliatelle or fresh pasta of choice.