R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 42

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50g butter
45ml (3 tbsp) vegetable oil
2 small onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml dried mixed herbs
1 bay leaf
300ml (

1

/

2

pint) dry red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100% for 1

minute. Stir in the onion, celery, garlic and bacon.
Cook on 100% for 7 minutes, stir halfway through
cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Cook on 100%
for 8 minutes, stir 2-3 times during cooking to break
up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly. Cook

on 100% for 5 minutes, then on 50% for a further 20
minutes, stir 2-3 times during cooking until the sauce
has thickened. Season to taste and serve hot with
spaghetti.

Season to taste and serve hot with spaghetti.

: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml

(1 - 3 tsp) chilli powder, to taste.

Make as the bolognese sauce, omitting the wine. place in the dish, top with 700g
mashed potatoes. Heat on 100% for 5 minutes.

1 medium onion, chopped
1 clove garlic, crushed
25g butter
450g minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (

1

/

4

pint) hot beef stock 

salt and pepper to taste
12 pieces of cannelloni
300ml (

1

/

2

pint) cheese sauce (See Page 51)

extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.

Cook on 100% for 3 minutes.

2 Add the minced beef and cook on 100% for 6

minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning.  Cook on 100% for 20 minutes,
stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a deep

20cm square dish. Place any remaining mixture
around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70% for 20 minutes

225g mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken portions (200g each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100% for 4 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70% for 30 minutes. Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

R-35STM Cookbook  1/14/05  9:54 AM  Page 40