¼ cup (60ml) olive oil
500g beef mince
3 cloves garlic, crushed
2 tablespoons thyme leaves
2 teaspoons dried chilli flakes
sea salt and cracked black pepper
2 teaspoons caster sugar
2 tablespoons tomato paste
½ cup (125ml) dry white wine
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons red wine vinegar
400g mixed cherry tomatoes, halved
½ cup (90g) Ligurian olives
baby (micro) basil leaves and finely grated parmesan, to serve
Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and keep warm.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over high heat. Add the mince, garlic, thyme and chilli and cook, breaking up any lumps with a wooden spoon for 6–8 minutes or until browned.
Add the salt, pepper, sugar and tomato paste and cook for 4–5 minutes. Add the wine and cook, stirring occasionally, for a further 3–4 minutes or until the liquid is reduced.
Toss the pasta with the remaining oil, lemon rind, lemon juice and vinegar. Add the mince, tomatoes and olives and toss to combine. Top with basil leaves and sprinkle with parmesan to serve.
Dark chocolate and raspberry brownie tarts
200g dark (70 per cent) chocolate, chopped
60g unsalted butter
½ cup (90g) brown sugar
¼ cup (60ml) single (pouring) cream
¼ cup (35g) plain flour
300g dark chocolate, chopped
1 cup (250ml) single (pouring) cream
Preheat oven to 150C. Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth.
Place the eggs and flour in a bowl and whisk until well combined.
Whisk in the chocolate mixture until combined. Pour into 4 x 10cm round lightly greased springform cake tins lined with non-stick baking paper and top with the raspberries.
Bake for 35–40 minutes or until cooked when tested with a skewer.
To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth.
Serve the tarts with the chocolate ganache.
An extract from The New Classics, Donna Hay, Fourth Estate, $59.99.