• 50g butter
• 1 onion finely chopped
• 2 garlic cloves crushed
• ½ cup parsley chopped
• 100g bacon, chopped
• 2 sage leaves
• 3 celery stalks sliced
• 2 carrots sliced
• 2 potatoes peeled
• 2 tins, 850g crushed tomatoes
• 1 tbsp tomato paste
• 2 ½ litres Massel Chicken or Vegetable Stock
• 2 zucchini chopped
• 200g frozen peas
• 120g green beans
• 1 tin, 425g borlotti beans
• ¼ cabbage shredded
• black pepper
• 150g Buontempo Macaroni pasta
• Grated parmesan cheese

Melt the butter in a large saucepan and add the onion, garlic, parsley, bacon and sage. Cook over low heat until onion is soft and golden. Add the celery, carrots and potatoes and cook for 5 minutes. Stir in the tomatoes and tomato paste and season with pepper. Add the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring occasionally. Add zucchini, peas, green beans, borlotti beans, cabbage and pasta. Simmer until pasta is al dente. Top with grated parmesan cheese to serve.

Add pancake mix, sugar and egg to a bowl and combine. Add 1 cup of milk and stir well, adding water slowly until you get the consistency that you desire.

Can add more milk and less water, if desired.

For pikelets, add less milk/water so the mixture is thicker.

Ingredients:

• 500g mince beef
• 1 onion chopped
• 1 small green capsicum chopped finely
• 1 tbsp tomato paste
• 3/4 cup gluten free crumbs
• 1 tsp dried mixed herbs
• 1 egg lightly beaten
• Salt and pepper
• Gluten free plain flour
• Olive oil