Name: Italian-style chilli beef
Cook time: 405 min
Total time: 405 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 750 gram (1½ pounds) lean minced (ground) beef; 1 large_piece (200g) brown onion, chopped finely; 3 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1/2 cup (125ml) dry red wine; 1/2 cup (125ml) beef stock; 2 medium_piece (400g) red capsicums (bell peppers), chopped finely; 500 gram (1 pound) bottled tomato pasta sauce (passata).; 2 small_piece (240g) zucchini, chopped finely; 400 gram (12½ ounces) canned cannellini beans, drained, rinsed; 1/2 cup fresh small basil leaves, firmly packed

Ingredients

1 tablespoon olive oil

750 gram (1½ pounds) lean minced (ground) beef

1 large_piece (200g) brown onion, chopped finely

3 clove garlic, crushed

1 teaspoon dried chilli flakes

1/2 cup (125ml) dry red wine

1/2 cup (125ml) beef stock

2 medium_piece (400g) red capsicums (bell peppers), chopped finely

500 gram (1 pound) bottled tomato pasta sauce (passata).

2 small_piece (240g) zucchini, chopped finely

400 gram (12½ ounces) canned cannellini beans, drained, rinsed

1/2 cup fresh small basil leaves, firmly packed

Method

1.Heat oil in a large frying pan; cook beef and onion, stirring, until beef is browned. Add garlic and chilli; cook, stirring, until fragrant. Add wine; bring to the boil. Boil, uncovered, about 1 minute or until liquid is almost evaporated. Transfer beef mixture to a 4.5-litre (18-cup) slow cooker.

2.Stir in stock, capsicum and passata. Cook, covered, on low, for 5 hours.

3.Stir in zucchini and beans. Cook, covered, on low, for 1 hour.

4.Shred half the basil. Just before serving, stir in shredded basil; season to taste. Serve sprinkled with remaining basil.

to freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Tomato passata is simply sieved tomato puree and is available in supermarkets. If you can’t find it, you can also use canned tomato puree instead.
Note

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