New family FAVES

Wholesome and affordable meals to tuck into – picky eaters included!

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Pappardelle with slow-cooker beef brisket

PREP TIME 20 MINUTES COOK TIME 48 HOURS SERVES 4-8

1.2kg beef brisket Salt flakes and freshly ground black pepper, to season 2 tablespoons extra virgin olive oil 1 onion, chopped 3 garlic cloves, chopped 400g can crushed tomatoes 3 tablespoons tomato paste ½ cup (125ml) red wine 1 cup (250ml) beef stock 1 tablespoon dried Italian herbs 350g dried pappardelle (or thickly sliced fresh lasagne sheets) Freshly grated Parmesan, to serve 1 handful flat-leaf parsley leaves, chopped

Season beef with a pinch of salt and 1 teaspoon pepper.

Heat oil in a large frying pan over medium-high heat. Add beef and sear on all sides until browned. Transfer to your slow cooker.

Add onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for 4 hours or low for 8 hours or until beef is meltingly tender. Remove beef from the slow cooker, pull apart meat with two forks, then return to the sauce and stir through.

Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain well and add pasta to the slow cooker, stirring to combine. Season and serve with Parmesan and parsley sprinkled on top.

VEGE BOOSTER

Add any of the following when everything is added to the slow cooker: 2 carrots, parsnips or swedes, roughly chopped 1 kūmara, chopped into 3cm cubes 3 potatoes, roughly chopped 2 leeks, roughly chopped 2 cups (180g) button mushrooms, sliced Add 2 large courgettes, roughly chopped, to the slow cooker for the final 2 hours of cooking Stir 1-2 cups (50-100g) spinach, silverbeet or kale, chopped, into the finished beef brisket sauce.

Sausage & bean stew

PREP TIME 15 MINUTES COOK TIME 40 MINUTES SERVES 4