Speaker 1: Sarana are you I don't want to debat, don't want to.
Speaker 1: You will get er till you clean up north plate,
Speaker 1: So eat it. Don't you tell me your full an egg? Hello,
Speaker 1: Sarah Bora, how are you this morning? Good morning? I'm well,
Speaker 1: Thank you? How are you? I'm good? I'm ready to
Speaker 1: know what's cooking? Well this week? Well, we had some
Speaker 1: really good feedback last week. We had a message saying
Speaker 1: that it was the best recipe that we've done, which
Speaker 1: I was very toughed about. But then I thought, we're
Speaker 1: not going to be able to top that. So we're
Speaker 1: going to do an easy midweek meal because we need
Speaker 1: easy midweek meal. So I'm doing the one pot also
Speaker 1: and Rasoni bolon Ais from recipe Okay, so to this one.
Speaker 1: What you want to do is start off with a
Speaker 1: frying pan or a pot, are you pot? Kind of
Speaker 1: one of those big Dutch ovens. It fits everything in.
Speaker 1: You know what's going to distribute the heat perfectly. What
Speaker 1: you want to do is pop in a tablespoon of
Speaker 1: olive oil. Heat that up over medium heat, and then
Speaker 1: add in a small liced onion and two cloves of
Speaker 1: garlic minced. Pop those in for about three minutes. Mix
Speaker 1: it around until they're translucent, because you want to get
Speaker 1: as much flavor out of them as possible. Add in
Speaker 1: a five hundred grams of beef mince. As soon as
Speaker 1: you add the mince in, turn the heat up to high.
Speaker 1: Cook the mince, breaking it up as you go. When
Speaker 1: you don't see pink anymore and the mince has been browned,
Speaker 1: what you want to do is them add in seven
Speaker 1: hundred grams of tomato for sasa. I try to get
Speaker 1: the one that doesn't have too much added to it
Speaker 1: because sometimes they can be really high in sodium or salt,
Speaker 1: so try to look for one if it's on special
Speaker 1: that doesn't have as much added to it, because then
Speaker 1: you've got a higher tomato content, which means more flavor.
Speaker 1: Pop the tomato forsata in two teaspoons of Worcestershire sauce,
Speaker 1: two teaspoons of dried Italian herbs, and if you don't
Speaker 1: have an Italian herb mix, you can use any combination
Speaker 1: of dried parsley, oregano and basil until you get to
Speaker 1: the two teaspoons. Two beef bullion cubes, and I just
Speaker 1: add them in and crush them in my hands kind
Speaker 1: of as you go, so that you're crumbling them. The
Speaker 1: recipe calls for half a teaspoon to a teaspoon of salt.
Speaker 1: I would just add in half a teaspoon to begin with,
Speaker 1: because you can always put more in at the end
Speaker 1: that you can't take it away. And it doesn't specify
Speaker 1: how much black pepper, but I would just pop in
Speaker 1: half a teaspoon of that as well, because you can
Speaker 1: always add more in at the end, and then three
Speaker 1: cups of water. Once you've added all of that into
Speaker 1: your pot, mix it around, and what you want is
Speaker 1: the liquid to come to a simmer, so stop mixing
Speaker 1: it once you've done that, and then add in once
Speaker 1: you're at a simmer and it's kind of bubbling and
Speaker 1: spitting a little bit, add in one and a half
Speaker 1: cups of dried also or razoni. Mix it as soon
Speaker 1: as it goes into the pot, because you don't want
Speaker 1: it to sink to the bottom and then stick to
Speaker 1: the bottom of your pot. So give it a mix around,
Speaker 1: and then you want to cook it for ten minutes
Speaker 1: during it quite frequently as well, just to make sure
Speaker 1: that it doesn't stick to the bottom. The recipe does
Speaker 1: say stir it quite frequently towards the end, but I
Speaker 1: would take kind of for the whole ten minutes. Keep
Speaker 1: an eye on it because you don't want too much
Speaker 1: of it stick to the bottom. If your liquid is
Speaker 1: evaporating too quickly, though, you can just add in a
Speaker 1: dash of hot water, either tap water or boiling water.
Speaker 1: But it depends on how high your heat is, so
Speaker 1: if you've got it at the right heat, you're probably
Speaker 1: not going to lose too much of the liquid. Once
Speaker 1: it's ten minutes is over, remove it from the heat
Speaker 1: straight away. The resoni should still be a tiny bit
Speaker 1: hard because the revidual heat is going to cook the
Speaker 1: rest of it and really salty, so that you can
Speaker 1: have it a nice sauce with your dish. Check it
Speaker 1: for seasoning, so after you've given it the mix around,
Speaker 1: see if it needs any more salt and peab If
Speaker 1: it does, you can add it to it and then
Speaker 1: pop it in a bowl to serve immediately it's still hot.
Speaker 1: You can garnish it with some parmesan cheese some fresh
Speaker 1: parslee if you'd like. When I made this recipe the
Speaker 1: other week, I did have some the next day for
Speaker 1: lunch and I even froze some as well. It's not
Speaker 1: as salty obviously the next day and when you freeze
Speaker 1: it also, but you can just add a little bit
Speaker 1: of water to it when you're heating it back up,
Speaker 1: and it's perfect, brilliant. What are we calling this then?
Speaker 1: This one is just the one pot Rassoni Bolonaise. I
Speaker 1: think it should be called Bora's Bolonnaise One pot Awesome.
Speaker 1: I like that one. That is much better. You know
Speaker 1: where to find me when the book comes out. I
Speaker 1: think you. I'll keep that in much Go to two
Speaker 1: GB dot com and four BC dot com dot au
Speaker 1: to have a look at all of the recipes. Thanks Sarah,
Speaker 1: thanks so much.