If you're looking for two delicious dishes that’ll win hearts and warm you from the inside, these rustic pasta and beef recipes taste like they’ve come straight out of the pot from an Italian Nonna's kitchen. Sarah Pound (@wholesomebysarah) is known for her fresh and hearty yet simple recipes, so let her show you how surprisingly easy it is to create these Mediterranean delights.

Check out the full recipes below and grab all the ingredients you need at Grand Plaza.

Slow Cooked Tuscan Beef

Prep: 20 minutes
Cook: 8 hours (slow cooker)
Serves: 6

You’ll need:

·       1.2kg beef chuck steak, cut into large chunks

·       1 tsp sea salt flakes

·       1 tsp black pepper

·        1 tbsp plain flour

·       1 large onion, finely chopped

·       3 celery ribs, finely chopped

·       3 cloves garlic, finely chopped

·       1 large carrot, finely chopped

·       1 zucchini, finely chopped

·       2 x 400g tinned cherry tomatoes

·       2 tbsp tomato paste

·       1/2 cup sun-dried tomatoes

·       1 cup red wine

·       1 cup beef stock

·       2 x 400g tinned cannellini beans

·       2 cups kale (or silverbeet/spinach)

·       1 cup parlsey

Method:

1.     In a large bowl, add the beef, sea salt, black pepper, and flour. Stir it together then place into the slow cooker.

2.     Add the chopped onion, celery, garlic, carrot, zucchini, cherry tomatoes, tomato paste, sun-dried tomatoes, red wine, and beef stock to the slow cooker. Stir until well combined.

3.     Cover with the lid and cook on high for 8 hours.

4.     One hour before the cooking time is up, add the cannellini beans and kale to the slow cooker. Cover again and cook for the remaining hour.

5.     Once the cooking time is up, season generously with sea salt and black pepper. Add fresh parsley to the ragu and serve on mashed potato, pasta, or rice.

Pasta with Creamy Ricotta & Roasted Eggplant

Prep: 20 minutes
Cook: 30 - 35 minutes
Serves: 6

You’ll need:

·       2 eggplants, chopped into large pieces

·       3 tbsp extra virgin olive oil (split – see method)

·        1 tbsp sea salt

·       1 large onion, finely chopped

·       1 red capsicum, finely diced

·       2 cloves garlic, finely chopped

·       1 tbsp capers, rinsed

·        2 tbsp tomato paste

·       2 x 400g tinned cherry tomatoes

·       1/3 cup white wine vinegar

·        1 tbsp brown sugar

·       1/2 cup pitted olives (Kalamata, Sicilian or mixed)

·       400g dried pasta (Sarah suggests penne, spirals or gemelli), or choose your favourite!

·       2 cups fresh basil leaves

·       3 tbsp ricotta cheese

·        Sea salt

·        Black pepper

Method:

1.     Preheat the oven to 200°C.

2.     Spread the chopped eggplant on a baking tray and drizzle with 2 tablespoons of olive oil and 1 tablespoon of sea salt. Toss to coat and roast in the oven for 25 - 30 minutes until golden and tender.

3.     Meanwhile, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion, capsicum, garlic, and capers, and cook for 5 - 7 minutes until soft and fragrant.

4.     Add tomato paste, tinned cherry tomatoes, white wine vinegar and brown sugar to the frying pan, stir to combine. Add the olives. Simmer for 10 - 15 minutes, until the sauce has thickened.

5.     Meanwhile, cook pasta in a large pot of salted boiling water according to the packet instructions until al dente. Drain pasta and set aside.

6.     Add the roasted eggplant to the sauce and stir through. Add the pasta and toss through. Add the fresh basil leaves and dollop on the creamy ricotta, gently stir through. Season with salt and black pepper to taste.