Lea Hogg

‘it was with great pleasure that I welcomed Pippa Mattei to my weekend tv show. Pippa is a good friend who was also my cookery teacher. She introduced me to the preparation of real Maltese food when I returned to live in Malta a few years ago. We will be seeing more of Pippa’s recipes and I hope you will enjoy them as much as I do. ‘

This recipe serves 8 and you will need:

1 KILO MACARONI (CHOOSE FROM THE WIDE ASSORTMENT AVAILABLE)

BEST BOLOGNAISE SAUCE MADE WITH ½ KILO MEAT [see recipe below]

4 EGGS, BEATEN

SALT AND PEPPER

150G (6OZ) PARMESAN CHEESE GRATED

 

LIGHTLY GREASE A GOOD OVEN DISH WITH BUTTER OR MARGARINE

COOK MACARONI IN LOTS OF BOILING SALTED WATER. WHEN JUST TENDER, DRAIN AND THEN MIX WELL WITH THE WARM BOLOGNAISE SAUCE, THE CHEESE, AND EGGS. SEASON WELL WITH SALT AND PEPPER.

SPOON INTO THE PREPARED OVEN DISH AND BAKE IN A FAIRLY HOT OVEN 190C/375F/GAS MARK 5 FOR ABOUT 45 MINUTES, UNTIL THE DISH IS COOKED AND THE MACARONI TINGED WITH BLACK CRISPY TOPS!

SERVE IMMEDIATELY, OR WRAP IN FOIL AND NEWSPAPERS AND TAKE ON A PICNIC!

Pippa’s Best Bolognaise

1 MEDIUM ONION,FINELY CHOPPED

6 CLOVES GARLIC,FINELY CHOPPED

2  X 400G(1LB)TINS CHOPPED TOMATOES PLUS I TIN  TOMATO PASSATO

4 TABLESPOONS TOMATO PASTE (kunserva)

½ KILO (1LB4OZ) FRESH MINCED BEEF AND LEAN MINCED PORK

1 MALTESE OR CUMBERLAND SAUSAGE, RAW (optional)

4 RASHERS OF BACON,CHOPPED

6 TABLESPOONS OLIVE OIL

1 BAY LEAF

1 TABLESPOON SUGAR

SALT/PEPPER

PUT THE MINCE IN A LARGE POT ON THE FIRE AND COOK UNTIL MEAT CHANGES COLOUR AND ALL THE LIQUID EVAPORATES. PUT MEAT ASIDE AND DISCARD ANY REMAINING LIQUID. IN THE CLEANED POT, PUT THE OIL AND WHEN HOT, FRY THE CHOPPED GARLIC AND ONIONS TILL GOLDEN ADDING SALT AND PEPPER. ADD THE CHOPPED BACON AND FRY FOR A FEW MINUTES. NOW ADD THE MINCE AND SAUSAGE (IF USING) WITHOUT THE SKIN. COOK FOR A FEW MINUTES, THEN ADD THE TOMATO PULP, PASSATO, AND PASTE. MIX WELL AND THEN ADD THE BAY LEAF, SUGAR AND SOME MORE SALT AND PEPPER. SIMMER ON LOW HEAT FOR AT LEAST ONE HOUR,  ADDING A LITTLE WATER NOW AND AGAIN TO KEEP THE RIGHT CONSISTENCY. THE SAUCE IS READY WHEN IT IS THICK,DARK RED WITH AN OILY APPEARANCE. SET ASIDE AND USE FOR BAKED MACARONI /LASAGNE/BAKED RICE OR JUST A PLATE OF GOOD SPAGHETTI BOLOGNESE

For the recipe in Maltese click here

 

For a chance to win this New Year Novi Chocolate hamper SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 30 December 2018.

 

Pippa’s books in Maltese and English are available via Miranda Books

 

 

 

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