A child-friendly dish liked by Rebecca who likes all things Italian (and Greek salad!).
Ingredients:
375-500g pack Italian sausages, beef or pork
1-2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon dried basil
1 teaspoon dried oregano
2-3 truss tomatoes, chopped or a punnet of cherry toms, halved
1 small-medium red capsicum (pepper), chopped
400g can chopped tomatoes
1 cup of brown rice, cooked or 2 x 250g packs of 90-second rice
1 cup frozen peas
freshly picked basil, about half a cup, chopped
grated Parmesan cheese, to serve
Method:
1. Snip ends from the sausages and squeeze out the meat in pieces to form meat balls. Throw out the casings and fry the meatballs in a deep frying pan over medium-high heat until browned.
2. Add the onion and garlic and cook stirring until the onion is softened.
3. Add the dried herbs, tomatoes, capsicum, and canned tomatoes. Season with salt and pepper. Stir and bring to the boil, then cover the pan and simmer gently for about 10 minutes, or until the sauce thickens and the tomatoes cook down into it.
4. Add the rice, peas and basil leaves and cook another few minutes.
5. Serve topped with cheese.
Ingredients:
375-500g pack Italian sausages, beef or pork
1-2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon dried basil
1 teaspoon dried oregano
2-3 truss tomatoes, chopped or a punnet of cherry toms, halved
1 small-medium red capsicum (pepper), chopped
400g can chopped tomatoes
1 cup of brown rice, cooked or 2 x 250g packs of 90-second rice
1 cup frozen peas
freshly picked basil, about half a cup, chopped
grated Parmesan cheese, to serve
Method:
1. Snip ends from the sausages and squeeze out the meat in pieces to form meat balls. Throw out the casings and fry the meatballs in a deep frying pan over medium-high heat until browned.
2. Add the onion and garlic and cook stirring until the onion is softened.
3. Add the dried herbs, tomatoes, capsicum, and canned tomatoes. Season with salt and pepper. Stir and bring to the boil, then cover the pan and simmer gently for about 10 minutes, or until the sauce thickens and the tomatoes cook down into it.
4. Add the rice, peas and basil leaves and cook another few minutes.
5. Serve topped with cheese.
