Name: Bolognese triangles
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: cooking oil spray; 150 gram smooth ricotta; 1 cup frozen mixed vegetables, thawed; 1/4 cup parmesan, freshly grated; 8 sheets filo pastry; poppy seeds, to sprinkle; bought sweet corn dip, to serve; Bolognese sauce; 2 tablespoon vegetable or olive oil; 1 kilogram beef mince; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon dried mixed herbs; 1/4 cup tomato paste; 2 medium zucchini, coarsely grated; 1 medium carrot, coarsely grated; 2 beef stock cubes; 2 400g cans diced tomatoes

Ingredients

cooking oil spray

150 gram smooth ricotta

1 cup frozen mixed vegetables, thawed

1/4 cup parmesan, freshly grated

8 sheets filo pastry

poppy seeds, to sprinkle

bought sweet corn dip, to serve

Bolognese sauce

2 tablespoon vegetable or olive oil

1 kilogram beef mince

1 large brown onion, finely chopped

2 clove garlic, crushed

2 teaspoon dried mixed herbs

1/4 cup tomato paste

2 medium zucchini, coarsely grated

1 medium carrot, coarsely grated

2 beef stock cubes

2 400g cans diced tomatoes

Method

1.To make sauce: heat 1 tablespoon oil in a large heavy-based saucepan over high heat. Cook mince, in batches, stirring to break up lumps, for 5 minutes or until browned. Transfer to a heatproof bowl.

2.Add remaining oil to pan. Cook and stir onion and garlic for 5 minutes or until onion is soft. Add dried herbs, tomato paste, zucchini, carrot and mince. Cook and stir for 5 minutes.

3.Stir in crumbled stock cubes and tomato. Bring to the boil. Reduce heat; simmer, partially covered, for 1 hour or until mince is tender and sauce thickened.

4.Preheat oven to 180°C (160°C fan-forced). Spray 2 baking trays with oil. Combine bolognese sauce, ricotta, vegetables and parmesan in a large bowl.

5.Stack filo sheets on a flat surface. Cut stack lengthwise into 3 equal strips. Cover with a damp tea-towel to prevent pastry drying out.

6.To make each triangle, place a filo strip on a clean surface. Spoon a heaped tablespoon of filling at one end of strip; fold, shaping into a triangle. Place on prepared tray. Spray with oil; sprinkle with poppy seeds.

7.Bake 30 minutes or until crisp and golden. Serve with dip.

Smooth ricotta has a softer texture than fresh ricotta and is sold in tubs. To lower fat content, use lean beef mince.
Note

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Ingredients

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