... in a large bowl. Season with salt and pepper. Use clean, damp hands to roll tablespoons of mince into balls ... medium heat until golden and cooked through. Add the passata and simmer for 20 minutes. Meanwhile, cook pasta in ...
... . Season to taste. Stand the cannelloni tubes upright and use a narrow spoon to fill them with the ricotta mixture. Spoon half of the passata over the base of a large, shallow ovenproof dish. Arrange the filled pasta ...
Give enchiladas a fresh green twist by using cabbage to wrap the filling. This tortilla-free version with ... Preheat oven to 200˚C/180˚C fan-forced. Pour 1 cup passata in a 26cm square roasting pan. Place 1 cabbage leaf on a ...
... the beans, stirring to coat. Remove pan from heat. Using a fork, roughly mash bean mixture. Transfer to a large bowl. Add 1/2 cup cheese and remaining passata and beans. Stir to combine. Place 4 zucchini slices, slightly ...
... 66 cup parmesan finely grated, 400 g ricotta, 700 g tomato passata, 500 g beef mince, 2 tbs olive oil, 3 sheet ... in a bowl. Season with salt and pepper and, using your hands, mix well to combine. Roll tablespoonfuls of ...
... mixture and scatter with Parmesan. Continue layering in this way until all the ingredients are used up, finishing with a layer of passata mixture and Parmesan. Bake in a preheated oven, 180°C, for 25-30 minutes, or ...
... for 10 minutes or until browned. Stir in tomato paste, passata and stock. Bring to the boil, reduce heat to low ... Serve with pasta (or use to fill cannelloni) and parmesan. Garnish with parsley, if using. Categories: Beef; ...
... softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat ... occasionally. Use tongs to transfer lamb to a heatproof bowl and coarsely shred lamb using 2 forks ...
... beans drained, 1 can 420g corn kernels drained, 1 bottle 680g passata, 200 g cheese grated, 1 tbs oregano dried. Method: Set ... Trim excess fat off your chicken thighs. If using chicken breast, no need to do this step.Brush ...
... oil spray, 1 cup low-fat Greek-style yoghurt, 680 g tomato passata, 1 kg lamb mince, 1 tbs olive oil, 1 free range ... to onion mixture. Season and mix together well using your hands. Shape into walnut-sized balls. Arrange ...
... from heat. Warm pita pockets as per packet instructions. Cut in half. Using the back of a spoon, spread insides of pita halves with passata. Sprinkle half the cheese among pockets. Divide salami mixture among pockets and ...
... with salt and pepper. Add bread mixture and mix well. Using wet hands, roll into small balls. Heat half of the ... tomato paste and vinegar and cook for 1 minute. Add passata and 1/3 cup water and bring to the boil. Return ...
... of a 6-litre slow cooker with some of the oil. Pour 3/4 cup passata over base to cover. Combine remaining oil with garlic and oregano and use to brush vegetables. Place eggplant into cooker in a single layer, trimming to ...
... . Remove the pizza base from the oven and top with passata and mozzarella. Bake for a further 10 minutes or until ... cheese is melted. Top with fresh oregano (if using) to serve. Categories: Italian; Vegetable pizza; Sweet ...
... cook, stirring, for 1 minute or until fragrant. Add half the beans. Using a potato masher, coarsely crush beans. Add remaining beans and passata, then bring to the boil. Reduce heat to medium and simmer, uncovered, for ...
Using a pressure cooker helps speed up this beef brisket recipe. In under an hour, you can expect melt-in-your- ... wine and stir well to combine with juices. Stir in passata, stock and sauce. Return meat to cooker and stir ...
... , 1 lemon zested, 1 tbs olive oil, 400 g tomato passata, 125 ml salt-reduced beef stock, 2 zucchini cut into 1cm ... , oregano and lemon zest in a large bowl. Season. Using clean, damp hands mix to combine well. Roll a heaped ...
... family favourite using flavour-packed D'Orsogna Australian Ham Off The Bone, spinach and ricotta. Ingredients: 400 g low-fat fresh ricotta, 0.5 cup extra light sour cream, 1 cup no added salt tomato passata, 6 fresh ...
... chicken breast and mushroom but you can use fresh. It just takes a bit longer; Ingredients: 200 g cooked or raw chicken breast, diced, 1 cup cooked or raw mushrooms, sliced, 2 tbs passata (optional), 1 tsp garlic, 200 ml ...
... 1 kg beef mince, 1 egg lightly beaten, 700 ml passata sauce, 2 clove garlic crushed, 0.5 cup panko breadcrumbs. ... and herbs in a bowl. Add egg. Season with pepper. Use your hands to mix together well. Scoop 1 tbs mince ...
... stirring, for 1 minute or until fragrant. Add salsa, passata and stock and bring to the boil. Return pork to ... Meanwhile, remove and discard any excess fat from pork. Use two forks to roughly shred pork. Return pork to ...
... the fat has evaporated, add the vegetables and herbs. Continue to fry for a further 5 minutes, use water to loosen up ingredients as needed. Add the passata to the pan also with the mix and turn to a low heat for 10-15 ...
... spicy and crunchy snack is a great way to use leftover turkey. Ingredients: 300 g cooked turkey, 300 g nacho chips, 200 g mixed beans drained, 1 tbs canola oil, 0.8 cup passata, 2 cloves garlic peeled and diced, 1 small ...
... 2 tbs tomato paste, 0.5 cup red wine, 700 ml bottle Passata, 400 g can chopped tomatoes, 3 cups water, 2 bay leaves ... on heat-proof surface. Remove bay leaves and discard. Use a potato masher or two forks to shred meat. For ...
... 250 g lean beef mince, 500 g lean lamb mince, 2 tbs olive oil, 3 free range eggs beaten, 700 ml passata, 1 tbs fresh oregano finely chopped, 2 tbs tomato paste, 4 cloves garlic finely chopped. Method: Preheat the oven to ...
... in diameter. Sprinkle the hot baking tray with semolina and transfer the dough onto it. Spoon the passata over the pizza base, using the back of the spoon to smooth it out evenly. Top with the mozzarella and then the ...
... softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat ... occasionally. Use tongs to transfer lamb to a heatproof bowl andcoarsely shred lamb using 2 forks ...
... in diameter. Sprinkle the hot baking tray with semolina and transfer the dough onto it. Spoon the passata onto the pizza base, using the back of the spoon to smooth it out evenly. Top with the tomato slices, then arrange ...
... Transfer to the bowl of a 5L slow cooker. Add chickpeas and passata to the slow cooker. Stir in 1L (4 cups) of water ... on low for 7 hours or high for 3 hours. Using a small sharp knife, cut zucchini into 1cm-thick rounds. ...
... 1 tbs wholegrain mustard, 3 tbs olive oil, 2 cup passata, 4 tbs basil chopped, 200 g spaghetti, 1 tbs plain ... whizz until well blended. Remove from the bowl and, using well-floured hands, shape the mixture into about 12-16 ...
... salt, 1 tbs sunflower oil, 1 egg beaten, 4 tbs passata, 200 g mixed cheese such as mozzarella and Cheddar, grated ... the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it ...
... cheese finely grated, 250 g dried spaghetti, 680 g passata, 500 g beef mince, 2 slice sandwich bread crusts removed ... in a bowl with sauce to the side. Tip 2: Use wet hands to shape into balls, this stops meat sticking to ...
When time is short, use two 290g pizza base mixes. Try this with capsicums instead of courgettes and ... clove finely chopped, 2 tbs rosemary chopped, 0.6 cup passata, 2 tbs tomato purée, 2 beetroots cooked and diced. Method ...
... Fresh Sundried Tomatoes strips, 1 cup favourite passata, 3 tbs Parmigiano-Reggiano cheese finely grated ... 230°C. As the oven is preheating, assemble the pizzas. Using a large spoon, add roughly 1 cup of the tomato sauce ...
... cup Sundried tomatoes sliced, 0.5 cup Tomato sauce or passata, 0.5 cup Parmesan grated, 1 handful mozzarella cheese ... till all the cheese has melted, place aside for use later. For the Stromboli. Preheat oven to 180°C ...
... eggplant patted dry, 1 g olive oil spray, 1 tbs low fat milk, 150 g reduced fat ricotta, 1 cup passata, 1 clove garlic crushed. Method: Preheat oven to 170°C . Spray a 5-cup capacity ovenproof dish with oil. Combine ...
... finely grated, 500 g fresh ricotta, 1 cup mozzarella grated, 500 g pork and veal mince, 700 g tomato passata sauce, 3 cloves garlic crushed. Method: Preheat oven to 180°C. Grease a deep 12-cup capacity baking dish ...
... , 1 free range egg, 500 g lean beef mince, 0.5 cup white long-grain rice, 700 g bottle Macro Organic passata, 800 g cans no-added-salt diced Italian tomatoes, 2 tbs balsamic vinegar, 150 g mixed salad leaves to serve ...
... grated, plus extra shaved parmesan to serve, 1 free range egg, 250 g cannelloni tubes, 700 g Macro Organic passata, 2 garlic cloves thinly sliced, 0.5 bunch basil leaves picked, torn, 60 g baby rocket leaves to serve ...
... , 700 g fresh creamy carbonara sauce, 1 tbs Dijon mustard, 0.66 cup grated tasty cheese, 400 g tomato passata, 1.5 cups grated mozzarella, 250 g cherry tomatoes halved, 0.5 bunch basil leaves picked. Method: Preheat oven ...
... , creamy ricotta and peppery rocket. Ingredients: 2 thin crust high protein pizza bases, 0.66 cup Macro Organic passata, 1 tsp dried oregano, 3 cloves garlic crushed, 1 cup basil leaves firmly packed, 2 tsp extra virgin ...
... tomatoes halved, deseeded, diced, 1 tsp freshly ground pepper, 100 g baby rocket leaves, 0.66 cup tomato passata sauce, 2 tbs olive oil, 0.5 tsp caster sugar, 12 slice prosciutto roughly chopped, 200 g bocconcini roughly ...
... basil, 0.5 cup parmesan finely grated, 4 crumbed chicken schnitzels, 180 g bocconcini drained, sliced, 2 cup tomato passata, 1 tbs olive oil, 1.5 cup salad leaves. Method: Preheat oven to 200°C. Place schnitzels on a ...
... and ready in 30 minutes, making it perfect for a big night in!; Ingredients: 0.33 cup Macro Organic passata, 0.5 cup basil leaves roughly chopped, 1 Woolworths thin crust high protein pizza base, 1 medium zucchini peeled ...
... carrots peeled & diced really small, 2 large potatoes peeled & diced really small, 1 kg peas, 700 ml passata, 3 tbs tomato paste, 1 tbs pomegranate molasses, 1 bunch coriander, 1 head garlic pressed in garlic press, 0 ...
... the zucchini in half lengthways and scoop out the flesh from the centre and set aside. In a baking dish, place the passata at the bottom. Heat up a non-stick pan with the oil and fry the sausage meat for 5 minutes while ...
... or until browned. Transfer to a plate. Add onion and garlic and cook for 3 minutes or until softened. Add passata, 1 ½ cups water, lemon juice and rind. Stir to combine. Bring to a boil. Add risoni and stir to combine ...
... chopped, 2 clove garlic crushed, 1 kg beef mince, 0.5 cup tomato paste, 1 can tomatoes diced, 1 bottle tomato passata, 2 beef stock cubes crumbled, 1 L 4 cups milk, 1 brown onion chopped, 8 stalk parsley, 8 whole black ...
... sliced, 2 tsp dried oregano, 420 g no added salt lentils drained and rinsed, 1 tsp black pepper, 680 ml tomato passata, 150 g frozen chopped spinach, 300 g ricotta, 1 tbs olive oil, 2 free range eggs, 0.33 cup tasty ...
... 1.25 cup light milk, 120 g baby spinach leaves, 750 g premium beef mince, 1 tbs olive oil, 700 g tomato passata sauce, 1 cup tasty cheese grated, 50 g tomato paste. Method: Heat oil in a large frying pan over medium heat ...
... until smooth. Divide into quarters and roll out each to a 25cm round. Brush half of each dough round with passata. Top with slices of chicken, a few spinach leaves, basil and cheese, reserving 1/4 cup. Fold dough over to ...
... smooth ricotta, 0.5 cup mozzarella grated, 600 g beef mince, 1 tbs olive oil, 3 eggs, 700 ml tomato passata, 2 garlic cloves crushed, 50 g tomato paste, 2 rasher streaky bacon chopped. Method: Heat oil in a large frying ...
... and spices. Cook for 5 minutes, stirring often, or until onion is soft, lightly browned and fragrant. Stir in passata and stock, then increase heat to medium-high and bring to the boil. Add chicken to pan and cook for ...
... fresh parsley, 1 tbs extra virgin olive oil, 2 tbs thyme leaves, 400 g La Gina Italian Tomato Paste Passata, 400 g pappardelle or other long pasta. Method: Place Primo Chorizo in a food processor and pulse until roughly ...
... . Cook over medium heat for 5 minutes or until softened. Stir in paprika and cook for 1 minute. Stir in passata and barbecue sauce. Return pork to pan, reduce heat to low, cover and simmer for 10 minutes. Remove pork and ...
... pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes. Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to ...
... lean beef burgers, 400 g canned diced tomatoes, 1 pinch pepper to taste, 2 tsp olive oil, 700 g passata, 1 clove garlic minced, 1 pinch pink salt ground. Method: Break the Peppercorn Extra Lean Beef Burgers into quarters ...
... 200°C. Combine ravioli, spinach, ricotta and 1 cup of the mozzarella in a 12-cup capacity baking dish. Mix passata sauce with 1 cup water. Pour over ravioli mix. Sprinkle with prosciutto and remaining cheese. Bake for 30 ...
... medium heat. Add onion and garlic and cook for 3 minutes. Stir in wine and cook for 1 minute. Add passata sauce. Bring to the boil, stirring occasionally. Add marinara mix and stir to coat well with the sauce. Cook over ...
... extra virgin olive oil, 1 eggplant cut into 1cm slices, 1 brown onion thinly sliced, 2 tsp garlic paste, 400 g tomato passata, 1.5 tsp dried oregano, 1.5 tsp caster sugar, 1.5 tsp red wine vinegar, 0.5 bunch basil leaves ...
... sliced, 5 ml extra virgin olive oil spray, 2 tbs dried oregano leaves, 0.33 cup olive oil, 1.5 cup passata sauce, 850 g boneless chicken thighs cut into bite-sized pieces. Method: Preheat oven to 180°C. Place eggplant in ...
... finely chopped, 2 tbs tomato paste, 0.5 cup parmesan cheese finely grated, 500 g lean beef mince, 700 g passata, 3 clove garlic crushed. Method: Heat oil in saucepan over medium heat. Add the leek and garlic. sauté until ...
... , 1 tbs ground coriander, 1 tsp ground cumin, 1 tsp chilli powder, 0.5 lemon juiced, 0.5 tsp salt, 500 g Passata, 4 tbs Farmers Union Greek style yogurt, 0.5 tsp chilli powder, 0.5 tsp garam masala, 80 g butter, 0.5 tsp ...
... 1 pinch freshly ground pepper, 400 g fettuccine, 4 tbs extra virgin olive oil, 1 bunch fresh sage, 2 cup passata, 450 g Italian pork sausages removed from casings, 1 pinch sea salt ground, 0.25 cup dry white wine. Method ...
... , 2 tsp tomato paste, 0.5 lemon cut into wedges, 1 pinch pepper, 1 cup kale finely chopped, 0.5 cup tomato passata, 4 tbs basmati rice, 1 bay leaf, 2 clove garlic minced, 0.5 tsp coconut oil, 1 pinch pink salt ground ...
... 5 cup parmesan finely grated, 300 g full cream ricotta, 500 g beef mince, 2 tbs olive oil, 700 g organic passata, 0.33 cup basil leaves, 0.5 cup mozzarella grated. Method: Heat oil in a large, deep frying pan over medium ...
... frying pan over high heat. Add meatballs and cook, turning occasionally, for 3 minutes or until browned. Add passata and bring to the boil. Remove pan from heat. Scatter bocconcini over meatballs. Bake for 15 minutes or ...
... pizza bases, 450 g mozzarella sliced, 5 ml canola cooking spray, 50 g baby spinach leaves, 0.5 cup tomato passata, 0.25 cup black olives sliced, 4 beef sausages. Method: Squeeze meat from the sausage casings and roll in ...
... 1 brown onion finely diced, 2 tsp dried Italian herbs, 2 tbs tomato paste, 2 tbs parmesan finely grated, 700 g passata sauce, 3 rasher bacon finely diced, 2 tbs olive oil, 0.5 cup basil leaves, 600 g herb, garlic & beef ...
... scrap it all off the bottom. Cook the alcohol off for about 2 minutes.Add the vegetable stock, tomato paste, passata, Bouquet of Garni and bay leaves. If adding the milk add it now. Stir all together and let simmer on ...
... 1 large zucchini grated, 250 g curly fettucine, 400 g can diced tomatoes, 0.5 cup parmesan finely grated, 1 cup passata, 6 Italian-style sausages, 1 tbs olive oil, 0.5 cup white wine, 1 clove garlic crushed. Method: Cook ...
... , 2 tbs flat-leaf parsley leaves chopped, 300 g baby brussels sprouts trimmed, 1 cup macaroni pasta, 700 ml passata sauce, 1 tbs olive oil, 800 g beef & lamb meatballs, 2 cloves garlic crushed. Method: Preheat oven to ...
... red capsicum thinly sliced, 1 zucchini thinly sliced, 1.5 tsp mild paprika, 0.66 cup pizza cheese grated, 400 ml passata, 350 g lamb mince, 1 tbs olive oil, 2 garlic cloves crushed. Method: Heat oil in a large ovenproof ...
... , 2 tsp chipotle seasoning, 420 g black beans, rinsed drained, 125 g Mexican inspired cheese blend, 700 g passata, 2 tbs chives, 4 garlic cloves finely chopped. Method: Heat oil in a large saucepan over medium heat. Add ...
... or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil. Reduce heat to medium and simmer, uncovered, for 4 minutes or until ...
... parsley, 0.25 cup extra virgin olive oil, 1 tbs parmesan, 500 g lean beef mince, 700 ml Macro Organic Passata, 2 tbs fresh basil, 2 clove garlic cloves, 2 celery sticks. Method: Combine beef, breadcrumbs and parsely in a ...
... press one portion onto the tray. Spray with oil and bake for 20 minutes or until golden. Spread half the passata over the base and sprinkle with half the remaining cheese, salami, onion and tomato. Bake for 10 minutes or ...
... or until fragrant. Add capsicum and cook, stirring, for 5 minutes or until lightly charred and tender. Add tomato, passata, sugar and 1/4 cup water and bring to the boil. Reduce heat to low and simmer, uncovered, for 6 ...
... of cherry tomatoes, adding a bit of water to the tin to ensure you remove all the contents, and then the passata. Once the sauce comes to the boil, cover and reduce the heat so that it is simmering. Cover and cook for ...
... cloves garlic crushed, 1 tbs rosemary leaves finely chopped, 0.5 cup dry red wine, 700 g jar Macro Organic passata, 320 g punnet mix-a-mato tomatoes, 1 tbs balsamic vinegar, 0.5 cup pitted Kalamata olives, 1 tbs drained ...
... in a creamy tomato sauce. A sure hit with the family. Ingredients: 325 g Rana spinach & ricotta tortellini, 300 ml passata cooking sauce, 60 ml milk, 10 basil leaves, 60 ml extra virgin olive oil, 0.25 tsp salt, 0.25 tsp ...
... paste and cook, breaking mince up with a spoon, for a further 5 minutes or until mince is browned. Add tomatoes, passata and 1/2 cup milk and bring to a gentle boil. Reduce heat to low, season and cook for 50 minutes or ...
... 50 g baby spinach leaves, 500 g lean beef mince, 1 tbs extra virgin olive oil, 400 ml no added salt tomato passata, 0.5 cup cooked couscous, 0.5 cup grated tasty cheese, 1 clove garlic crushed. Method: Heat the oil in a ...
... peeled and finely diced, 1 tsp thyme, 1 tsp sage, 2 cloves garlic peeled and chopped, 16 sheets pasta, 500 g passata, 100 g cheddar cheese grated, 500 g white sauce. Method: Pre-heat the oven to 180°C. Heat up a non ...
... minutes. Add the chickpeas and halloumi to the pot and fry for a further 2 minutes while mixing. Add the passata, vegetable stock and water to the pot and lower to heat and cover to simmer for 15 minutes. Serve the stew ...
... white onions sliced, 2 large carrots peeled and sliced, 1 large bay leaf, 1star anise, 1 stick cinnamon, 50 g passata, 2 cups vegetable stock, 8 large potatoes peeled and cubed, 50 g butter, 2 tbs cream. Method: Pre-heat ...
... side and then transfer to a large baking dish. In a large casserole dish suitable for the oven, put the water, passata, cooked meat and veg and the rest of the ingredients. Place the brisket in the oven for bake for 300 ...
... spread evenly for 15 minutes. Add the vegetables and herbs and fry for a further 5 minutes while mixing. Add the passata to the pan also with the mix and turn to a low heat for 10-15 minutes stirring constantly. Add the ...
... the pan with another tablespoon of canola oil and fry for 4 minutes. Add the drained beans, vegetable stock and passata to the pan, low the heat and allow to simmer and reduce while stirring for 15 minutes. While this is ...
... D'orsogna Chorizo casings removed, 1 tbs extra virgin olive oil, 2 tbs thyme leaves, 400 g bottle of tomato passata, 400 g pappardelle, 500 g cherry tomotoes halved, 60 g flat leaf parsley chopped, 60 g flat basil leaves ...
... , 2 medium capsicum de-seeded and chopped, 4 cloves garlic peeled and diced, 1.2 cup coconut milk, 0.4 cup passata, 2 tsp garam masala, 2 tsp cumin, 1 tbs canola oil, 1 tsp turmeric powder. Method: Heat up a large pot ...
... Add the mince back into the saucepan on a medium heat and stir in the lentils. Pour over the passata and vegetable stock, cover and simmer for 30 minutes until the lentils are soft, stirring occasionally and adding more ...
... saucepan on a medium heat to soften. Add the remaining garlic and the pesto, cook for one minute, pour over the passata and reduce to a simmer for 15 minutes. Reduce the oven to 180°C/160°C fan-forced and add the roasted ...
... cut into 2cm pieces, 1 tbs extra virgin olive oil, 350 g Macro Organic wholewheat spirals, 700 g Macro Organic passata, 1 tbs dried Italian herbs, 80 g parmesan, 1 bunch basil leaves picked. Method: Preheat oven to 230°C ...
... or until well browned. Stir in taco spice mix and cook for 1 minute. Remove from heat and stir in beans, passata and coriander. Set aside to cool for 5 minutes. Transfer to a large snap-lock bag, remove air and seal. Lay ...
... until softened. Add white wine and bring to the boil. Reduce heat and simmer for 1 minute. Add tomato, passata and cup water. Bring to the boil and simmer for 10 minutes or until slightly thickened. Stir in parsley and ...
... chopped into chunks, 1 medium red onion peeled and chopped into chunks, 12 beef meatballs lean, 700 g passata, 2 tbs oregano, 1 tsp garlic powder leaves separated, 150 g mozzarella grated, 1 pinch cracked black pepper ...
... for 5 minutes to soften. Add the garlic, chilli flakes and black olives and cook for 2 more minutes. Add the passata, crumbled stock cube and 300ml of water to the saucepan and cook for 8-10 minutes to thicken. Stir the ...
... -25 minutes. On a pan on a medium heat with the oil, fry the onions for 2 minutes. Add the beans, passata and chilli and allow to simmer for 6 minutes. Once the potatoes are cooked, allow to cool slightly. Fill with the ...
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