INGREDIENTS

• 1/4 quantity of plain pasta dough
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 500g minced beef
• 1/3 cup dry red wine
• 1/2 cup sour cream
• 1/4 cup grated gruyere cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 tablespoon tomato paste
• 1 small beef stock cube, crumbled
• 1 tablespoon sour cream, extra
• 1 tablespoon thickened cream
• 2 teaspoons chopped fresh chives, extra
• 2 tablespoons grated gruyere cheese, extra

HERBED BEEF PARCELS WITH RED PEPPER SAUCE METHOD:

Roll pasta dough until 2mm thick, and cut into 4 x 12cm squares. Add squares to a large pan of boiling water, boil, uncovered, until just tender; drain. Heat oil in a pan, add onion and garlic, and cook, stirring, until the onion is soft.

Add beef, and cook, stirring, until well browned. Stir in wine, sour cream, cheese, herbs, paste, and stock cube.

Cook for about 10 minutes, uncovered, until thickened. Place a quarter of the meat mixture on the center of each pasta square, and pinch the corners together.

Spoon sauce onto plates, pipe with combined extra sour cream and thickened cream, top with the parcel, then extra chives and extra cheese.

Red Pepper Sauce: Quarter peppers, remove seeds and membrane. Grill peppers, skin side up, until skin blackens and blisters; peel skin. Blend or process peppers, undrained tomatoes, cream, and sugar until smooth.

Serves 4.

Note: The recipe is best made just before serving.

Freeze: Not suitable.

Microwave: Pasta suitable . 

Also Read: SCALLOP RAVIOLI WITH LOBSTER BASIL SAUCE