Mad Butcher's Butcher Est. 1971

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- 500g Beef Steak Mince
- 1 onion
- finely chopped
- 1 clove garlic
- crushed
- 2 tablespoons tomato paste
- 400g can chopped tomatoes in juice
- 1 cup Campbell’s Real Stock –Beef
- 1 teaspoon sugar
- 1 punnet cherry tomatoes
- halved (optional)
- 1 packet wonton or dumpling wrappers
- 200g mozzarella
- 1 bunch fresh basil
- 1 egg
- lightly beaten
- Fresh basil or parsley
- Freshly grated Parmesan
Serves : 4-6
Cooking time: 45



Heat a little oil in a large frying pan over a very high heat. When the pan is piping hot, add the mince and break it up quickly with a wooden spoon. Stir it for a few minutes until brown all over. Transfer to a bowl, cool slightly then drain off and discard any fat.

Wipe out the mince pan and turn the heat down to medium. Add another tablespoon of oil, the onion and garlic. Stir for 5 minutes until soft and translucent. Add the tomato paste, tinned tomatoes, stock and sugar. Simmer for 15-20 minutes or until it becomes a pasta sauce consistency. Season to taste. Add the cherry tomatoes (if using) and simmer for another few minutes.

Mozzarella parcels

Slice the mozzarella into 2-3 cm pieces. Brush a wonton wrapper with egg, and place a slice of cheese and a basil leaf in the middle. Season with salt and pepper and roll it up. Press the ends firmly with your fingers to seal. Repeat with the remaining filling. You can cut the ends off if you have lots of excess pastry sticking out.

Bring a large saucepan of water with a pinch of salt to a rapid boil. Add the parcels and cook for 5 minutes (or 3 minutes if using homemade pasta)

To serve

Combine the mozzarella parcels with the mince and spoon into warmed bowls. Top with fresh Parmesan shavings and chopped basil or parsley.

Recipe from


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