Sunday lunch at Nana’s is a national institution. So when a pair of Melbourne sisters were about to lose their Nonna, they set out to document the recipes that had
nourished their family. As Jessie DiBlasi writes, it was a journey that took them all over the country.
Nonna Giovanna’s ragout
The recipe that forms a Sunday tradition – gathering with family to eat mountain-sized plates of delicious pasta, served with Nonna Giovanna’s “famous” sauce.
PREPARATION TIME 25 MINUTES. COOKING TIME 2½-3 HOURS SERVES 8-10
1kg chuck steak or gravy beef,
fat trimmed and cut into rough cubes
2 tablespoons olive oil
1 small onion, thinly sliced
2 bottles passata
3 cups water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1½ tablespoons salt
½ teaspoon bicarbonate of soda
2 tablespoons fresh basil, chopped
500g-1kg dried pasta (spaghetti recommended)
Parmesan cheese to taste
Prepare meat, trimming excess fat and cutting into rough cubes.
Heat the olive oil in a large pot on a medium heat and sauté the onion until light brown.
Add in the beef and stir continuously until brown. The meat will release liquid; continue to cook the meat until this liquid thickens into
a gravy-like paste – about 15 minutes.
Add the passata and then half fill each empty bottle with 1.5 cups of water, replace lid, shake and add this liquid to the pot. Add the dried herbs and salt and stir through the bicarbonate of soda. Bring sauce to the boil, then reduce to a slow simmer and cook for about 2.5-3 hours. Stir occasionally, making sure that the meat is always covered with liquid.
Once the sauce has reduced and the meat breaks apart easily, take the ragout off the heat and stir through the fresh basil. In the meantime, boil a pot of salted water and cook the pasta.
Drain the pasta and return it to the pot. Spoon in generous amounts of sauce and coat the pasta.
Serve pasta topped with an additional spoonful of sauce and 2-3 pieces of meat. Sprinkle with freshly grated parmesan cheese and enjoy with fresh, crusty bread.
Granny Clarke’s Monte Carlos
These delectable biscuits are worth the extra time and effort. They are a favourite amongst Granny Clarke’s children and grandchildren.
PREPARATION TIME 30 MINUTES COOKING AND CONSTRUCTION TIME 1½ HOURS MAKES 15-20 BISCUITS
155g butter
½ cup sugar
1 egg
2 teaspoons honey
2 cups self-raising flour
2 teaspoons dried coconut
½ cup plain flour (for rolling biscuits)
ICING
50g butter, softened
½ cup icing sugar
½ cup raspberry jam, for spreading
Preheat oven to 180°C (160°C fan-forced).
Line 3 biscuit trays with baking paper and set aside.
BISCUITS: Beat the butter and sugar in a large bowl with electric beaters until light and fluffy – for approximately 10 minutes – stopping from time to time to scrape the mixture from the sides of the bowl. Add the egg and honey and beat until combined. Sift the flour and fold into the butter. Add
the coconut and mix until well combined.
Place the plain flour onto a plate. Drop teaspoons of the biscuit mixture into the flour, then roll into balls and place on the trays. Press gently with a fork to create a line pattern and bake for 8-10 minutes, or until golden. Bake one tray of biscuits at a time, placing the tray on the middle rack of the oven.
Cool for 5 minutes on the tray and then transfer to a wire rack.
ICING: Combine the butter and icing sugar and mix with an electric beater until a pale, fluffy icing forms – about 8 minutes.
CONSTRUCTION: Pair biscuits of similar size and lay them together on a bench space covered with a clean tea towel. Spread one biscuit with a thin layer of raspberry jam and spread the other biscuit with a fine layer of Icing. Gently press the two biscuits together.
Sprinkle the biscuits with icing sugar before serving.
Nana Lesley’s pasties
These pasties make a flexible and easy meal. Swap the mince for additional vegetables for a delicious vegetarian option.
PREPARATION TIME 20 MINUTES COOKING TIME 1 HOUR MAKES 5 LARGE PASTIES
PASTRY
2 cups plain flour
2 tablespoons margarine
1 egg, separated (retain egg white for egg wash)
¼ cup water
1 teaspoon lemon juice
generous pinch of salt
FILLING
300g beef mince
½ brown onion, diced
1 small carrot, diced
1 small potato, diced
1 small potato, grated
½ small parsnip, grated
½ small swede, grated
½ small turnip, grated
½ cup peas
1 bunch curly-leaf parsley, finely chopped
5 sprigs mint, finely chopped
1 teaspoon salt
1 teaspoon cracked pepper
Preheat oven to 180°C (160°C fan-forced).
PASTRY: Place the flour into a mixing bowl and rub in the margarine until the mixture has the consistency of breadcrumbs. Add in the egg yolk, water, lemon juice and salt and mix with a knife until it comes together into a ball of dough. Set aside.
FILLING: Combine the mince, vegetables and herbs in a bowl. Mix and season well with salt and pepper.
CONSTRUCTION: Roll the Pastry into a log, divide into 5 pieces and roll each piece out onto a lightly floured surface until 5mm thick. Cut into 15cm squares.
Spoon 2 tablespoons of Filling onto each square of pastry, leaving a clean edge. Brush the edges of the pastry with the egg wash and carefully fold the ends to seal and pinch the tops together to create a crimped pattern.
Brush the pasties with egg wash and place on a lined baking tray.
Bake for 1 hour or until pasties are golden brown. Enjoy with a garden salad.
Nonna Georgia’s lemon chicken
This recipe for roast chicken and potatoes is a flavoursome take on an old staple. It is best enjoyed with a few slices of fresh, crusty bread – perfect for dipping into the pan juices.
PREPARATION TIME 20 MINUTES COOKING TIME 1½ HOURS SERVES 4
8 chicken pieces (skin on)
5 washed potatoes, cut into thick wedges
salt and pepper
3 cloves garlic, chopped
3 sprigs flat-leaf (Italian) parsley, chopped
2 tablespoons dried oregano
3 fresh tomatoes, grated or chopped
2 lemons, juiced
3 tablespoons olive oil
½ cup water (additional ½ cup water, if required)
Preheat oven to 220°C (200°C fan-forced).
Grease a large roasting pan and set aside.
Peel the potatoes and cut into thick wedges. Place wedges in a bowl with cold water.
Place the chicken pieces into the roasting pan and season with salt and fresh, ground black pepper.
Drain the potatoes and add to the roasting pan, along with the salt and pepper, garlic and herbs. Add the tomatoes and lemon juice. Drizzle olive oil over the chicken and potatoes in the pan. Toss the chicken and potatoes to ensure they are well coated with seasonings. Gently pour water into the corner of the roasting pan – ensuring it does not rinse the oil from the chicken.
Roast for 50 minutes, basting every 20 minutes with pan juices, to brown chicken.
Remove tray from oven and gently stir to mix the chicken and potatoes. If the broth has reduced too much, add an additional half cup of water into the side of the pan.
Roast for another 30-40 minutes or until the chicken is cooked through and the potatoes are soft. Continue to baste the chicken every 20 minutes with pan juices,
to ensure it remains tender.
- Serve the chicken with pan juices and enjoy with crusty bread.
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