Sarana are you I don't want to debat, don't want to. You will get er till you clean up north plate, So eat it. Don't you tell me your full an egg? Hello, Sarah Bora, how are you this morning? Good morning? I'm well, Thank you? How are you? I'm good? I'm ready to know what's cooking? Well this week? Well, we had some really good feedback last week. We had a message saying that it was the best recipe that we've done, which I was very toughed about. But then I thought, we're
not going to be able to top that. So we're going to do an easy midweek meal because we need easy midweek meal. So I'm doing the one pot also and Rasoni bolon Ais from recipe Okay, so to this one. What you want to do is start off with a frying pan or a pot, are you pot? Kind of one of those big Dutch ovens. It fits everything in. You know what's going to distribute the heat perfectly. What you want to do is pop in a tablespoon of
olive oil. Heat that up over medium heat, and then add in a small liced onion and two cloves of garlic minced. Pop those in for about three minutes. Mix it around until they're translucent, because you want to get as much flavor out of them as possible. Add in a five hundred grams of beef mince. As soon as you add the mince in, turn the heat up to high.
Cook the mince, breaking it up as you go. When you don't see pink anymore and the mince has been browned, what you want to do is them add in seven hundred grams of tomato for sasa. I try to get the one that doesn't have too much added to it because sometimes they can be really high in sodium or salt, so try to look for one if it's on special that doesn't have as much added to it, because then you've got a higher tomato content, which means more flavor.
Pop the tomato forsata in two teaspoons of Worcestershire sauce, two teaspoons of dried Italian herbs, and if you don't have an Italian herb mix, you can use any combination of dried parsley, oregano and basil until you get to the two teaspoons. Two beef bullion cubes, and I just add them in and crush them in my hands kind of as you go, so that you're crumbling them. The recipe calls for half a teaspoon to a teaspoon of salt.
I would just add in half a teaspoon to begin with, because you can always put more in at the end that you can't take it away. And it doesn't specify how much black pepper, but I would just pop in half a teaspoon of that as well, because you can always add more in at the end, and then three
cups of water. Once you've added all of that into your pot, mix it around, and what you want is the liquid to come to a simmer, so stop mixing it once you've done that, and then add in once you're at a simmer and it's kind of bubbling and spitting a little bit, add in one and a half cups of dried also or razoni. Mix it as soon as it goes into the pot, because you don't want it to sink to the bottom and then stick to
the bottom of your pot. So give it a mix around, and then you want to cook it for ten minutes during it quite frequently as well, just to make sure that it doesn't stick to the bottom. The recipe does say stir it quite frequently towards the end, but I would take kind of for the whole ten minutes. Keep an eye on it because you don't want too much
of it stick to the bottom. If your liquid is evaporating too quickly, though, you can just add in a dash of hot water, either tap water or boiling water. But it depends on how high your heat is, so if you've got it at the right heat, you're probably not going to lose too much of the liquid. Once it's ten minutes is over, remove it from the heat straight away. The resoni should still be a tiny bit hard because the revidual heat is going to cook the rest of it and really salty, so that you can
have it a nice sauce with your dish. Check it for seasoning, so after you've given it the mix around, see if it needs any more salt and peab If it does, you can add it to it and then pop it in a bowl to serve immediately it's still hot. You can garnish it with some parmesan cheese some fresh parslee if you'd like. When I made this recipe the other week, I did have some the next day for
lunch and I even froze some as well. It's not as salty obviously the next day and when you freeze it also, but you can just add a little bit of water to it when you're heating it back up, and it's perfect, brilliant. What are we calling this then? This one is just the one pot Rassoni Bolonaise. I think it should be called Bora's Bolonnaise One pot Awesome. I like that one. That is much better. You know where to find me when the book comes out. I
think you. I'll keep that in much Go to two GB dot com and four BC dot com dot au to have a look at all of the recipes. Thanks Sarah, thanks so much.