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Archive for the ‘Kangaroo’ Category

I made this to go with another recipe, I also made for the swap I am in this month I served this with Cheese Filled Jumbo Shells except I could not get the shells, so I made it in cannelloni instead. I topped it with this sauce and sprinkled Parmesan cheese over the top and baked for about 10 Min’s in the oven and it was excellent. I will post the recipe for the stuffed shells too, this was and excellent sauce to go with it but would be just as good served by itself with spaghetti and topped with lots of Parmesan cheese. I served it along with a green salad and some garlic bread and it got rave reviews from all. To read more reviews or to see other photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

600g Kangaroo mincemeat
1 Large onion (finely chopped)
I added 2 crushed garlic cloves as well
2 Teaspoons oil
400g Canned tomatoes (peeled)
4 Teaspoons tomato paste
1 Teaspoon oregano
1/2 Teaspoon thyme
1 Liter water
Salt & pepper
Parmesan cheese, grated

Method

1. Cook onion in oil until browned.

2. Add meat, mash while cooking to break up any lumps. Cook until meat browns.

3. Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper.

4. When sauce comes to boil, reduce heat and cook on low heat for 2 hours.

5. To serve, spoon sauce over hot spaghetti and top with Parmesan cheese.

See introduction above for how I served it.

All photos taken by me unless otherwise stated.

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