Spaghetti Bolognaise

500g beef
300g Prego Spaghetti Sauce
1 medium size tomato
1/2 medium capsicum (sliced)
1 large chopped onion
Half a bulb of chopped garlic
2-3 tablespoon of olive oil

Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up. Then, add in beef. Stir and cook until three quarter cooked. Pour in the Prego spaghetti sauce. Simmer the sauce with beef for 15-20 minutes. Add in the sliced tomato and capsicum and continue simmering for 10 minutes.

Pasta Aglio Olio

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
salt

Cook pasta.

Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt, stir well and remove from heat.

When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce.

Tagliatelle Ai Funghi

1 lb tagliatelle pasta
1/2 ounces porcini mushrooms
2 cloves of garlic
Parsley
Virgin olive oil
Salt and pepper

Clean the porcini mushrooms well, wash them and slice them.

Heat a bit of olive oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.

Boil the pasta in plenty of boiling water, drain it when tender and mix it with the sauce. Add more olive oil if necessary, place on a platter and garnish with chopped parsley.

Quick Mashed Potato

8 medium size russet potatoes (cut into quarters)
1/4 cup milk
1/4 cup butter
salt and pepper to taste
parsley

Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. Sprinkle parsley on top and serve hot.

Steak & Onion Parcels

4 pieces of rump or topside steak
2 tea spoon oregano
1 large onion (sliced)
1 large tomato (sliced)
4 tablespoons of water
1 packet french onion soup
sprinkling of crushed peppercorns

Make 4 squares of aluminium foil using it double. Place one steak on each square, sprinkle with onion soup mix and top with onions, tomatoes and seasonings.
Add a tablespoon of water to each parcel, seal and barbecue for 20 minutes and serve.

Tomato Beef Casserole

Preheat oven to 150 C
Cook three cups egg noodles as directed on package.

Cook half pound lean ground beef with one large chopped onion until beef is no longer pink.

Stir in:
1 can low-sodium, low-fat tomato soup
1 can creamed corn
1 finely chopped large red bell pepper
2 tsp McCormick Salt-free Garlic & Herb Seasoning
Fresh ground pepper
Cooked egg noodles

Pour into greased 2-quart casserole and bake, uncovered, 20-30 minutes.

Southern Chili

2 tea spoon oil
1 pound lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes, (28 ounces)
1 can small red beans, with liquid
1/2 tea spoon ground cumin
1 tea spoon chili powder
1/2 tea spoon salt
1/8 tea spoon pepper

In a Dutch oven or large saucepan brown ground beef with onions in hot oil.
Add garlic the last few minutes. Drain off excess fat.
Add remaining ingredients: bring to a simmer. Cover and simmer over low heat for 1,5 to 2 hours. Serve it hot!