A delicious home made pasta recipe with a tomato base. Use fresh pasta, or if you have a pasta machine then make your own – it’s easy!

Chicken Tomato Pasta

1st – make the sauce and put onto simmer, whilst the sauce is simmering you can make and cook the pasta. You can add chicken and bacon or any other meat to your liking.

Tomato Pasta Sauce

• ~1kg fresh tomatoes
• 1 onion
• 1 carrot
• 2 garlic cloves
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons tomato paste

Dice the onion into large chunks, cut the tomatoes in half (removing the stalk), and grate the carrot.

Place all ingredients into a blender or food processor, and blend for 30 – 60 seconds.

Place into a large saucepan and bring to the boil, then simmer for 30 minutes.

Fresh Pasta

• 4 eggs
• 500g high grade flour

Mix together and knead into a firm mix. Alternatively, place into a food processor and mix to a breadcrumb like consistency, then remove from processor and knead.

Using your pasta machine, roll out to a thin sheet and make into fettuccine. Cook for 12 minutes.

Finally, mix the pasta sauce and pasta together and serve.

Makes four dishes.

Ingredients

• 8 Skinless Chicken Drumsticks
• 1 onion, diced
• 1 carrot, peeled and sliced
• 2 stalks celery, sliced
• 1 parsnip peeled and sliced
• 420g can Creamy Chicken Condensed Soup
• 1 cup water or white wine
• 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
• 1/2 cup lite sour cream, optional

Ingredients

• 1kg Rhubarb
• 300 g White sugar
• Water

Ingredients

• 4 New Zealand pork loin, rump or scotch steaks
• 1 Tbsp canola oil
• 4 carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1x 330ml bottle Guinness draught beer or dark ale
• 2 bay leaves
• ½ cup frozen peas
• Salt and pepper to taste

Ingredients

• 4 gourmet lamb shanks
• ¼ cup seasoned flour
• 2 onions, peeled and sliced
• 4 stalks rosemary leaves, chopped
• 4 cloves garlic, peeled and sliced
• 1 cup beef stock
• ½ cup red wine

Ingredients

• 750g diced lamb
• 2 Tbsp mild curry paste (such as Korma paste)
• 1 cup beef stock
• ½ cup coconut milk
• 400g orange-fleshed kumara or pumpkin, peeled and diced
• 130g packet of baby leaf spinach
• Steamed rice to serve

Ingredients

• 1 kg blade steak
• 1 onion, cut into thin wedges
• 2 cloves garlic, crushed
• 200g brown or button mushrooms,thickly sliced
• 2 Tbsp tomato paste
• 1 cup beef stock
• 1 Tbsp Dijon mustard
• 1 Tbsp flour
• ½ cup sour cream
• Pasta or rice to serve
• Fresh parsley, chopped (optional)
• Salt and pepper to season

Method

Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper.

Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a

slow cooker when browned.

Pan fry the onions and garlic in a little more oil until softened. Scatter over the beef with

the mushrooms. Mix together the tomato paste, beef stock, mustard and flour and pour over the beef.

Cover with the lid.

Cook on low for 6-8 hours or high for 4-5 hours. Stir in the sour cream and serve over pasta or rice.

Garnish with parsley.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock or wine.

Cook in a lidded ovenproof dish at 160ºC for 120 minutes or until beef is tender.

Ingredients

• 1 chorizo sausage
• 3 slices sandwich bread
• 3 cloves garlic
• 2 Tbsp chopped fresh herbs
• 4 chicken breasts
• 12 slices of streaky bacon
• Oil for frying

Ingredients

• 8 Lamb Loin Chops, or 4 Leg Steaks
• 425g can Baby Corn
• 50g Cashew Nuts, toasted
• Soy Sauce to serve
• 2 packets Instant Noodles
• Black Bean Stir Fry Sauce
• 2 c Fresh Stir fry Vegetables eg. Broccoli, capsicum etc
• Sweet & Sour Stir fry Sauce
• Olive Oil

Ingredients

• 1 Tbsp oil
• 500 g lean beef or lamb mince
• 420 g jar pasta sauce *
• 1 stalk celery, finely chopped
• 6 button mushrooms, sliced
• 1 carrot, peeled and finely chopped
• 1 courgette and/or other seasonal green vegetables, finely chopped
• 2 cups mashed potato or cooked pasta

Directions

Brown mince in the oil in a hot pan, breaking the mince up ito small pieces with the back of a spoon. This is best done in two batches. Stir in pasta sauce and vegetables except the potato. Cover and simmer gently for 15 mins. Spoon mixture into a pie dish and top with mashed potato. Bake at 180ºC for about 15 min or until top is golden.

Babies 6-7 months

* At this age, leave out the pasta sauce. Puree the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.

Babies 8-9 months

Serve the layers separately so baby can experience different tastes and textures.

Older children

Add garlic, Worcestershire sauce or vegetable stock for additional flavours.