R-254M (serv.man8). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 13

33

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  12 minutes
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onions, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P for
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 5 minutes, stir 2 - 3 times during cooking
to break up the mince as it cooks.

3 Add the herbs, wine, stock and blended

cornflour, mix thoroughly.  Cook on 70P for
20 - 22 minutes, stir 2 - 3 times during cooking
until the sauce has thickened. Season to taste
and serve hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P for 5 - 6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained, canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.  

Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (

1

/

4

pint) hot stock

400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (See Page 36)

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P for 4 minutes.

4 Use 

2

/

3

of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25 - 28 minutes.

R-254M O/M + CkBk  19/2/01  2:41 pm  Page 33