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Jett's kangaroo bolognaise
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Prep Time:
2 minutes
2 minutes
Cook Time:
24 minutes
24 minutes
Total Time:
26 minutes
26 minutes
Spiced beef stew with tender meat, flavorful broth, and aromatic spices.
Ingredients:
- 500ml pasta sauce
- 400g canned diced tomato
- 400g mushroom
- Grapeseed oil
- 4-6 cloves garlic, finely chopped
- 1kg kangaroo mince
- 20.00 gm curry powder
- Mixed herbs, to taste
- 48.80 gm Worcestershire sauce
- Paprika, to taste
- 26.80 gm golden syrup
- fettuccine, to serve
- Salt and pepper
- Grated cheese or parmesan, to serve
Instructions:
- In a large 8-liter saucepan, combine the pasta sauce, canned tomatoes, and canned mushrooms. Heat over medium heat.
- Once the liquid reaches boiling, gently lower the heat to a simmer without covering. Simultaneously, begin heating water for the pasta in a separate pot.
- Heat the oil in a large non-stick frypan over medium heat, then sauté the garlic and kangaroo mince together.
- Crumble the mince and mix in the curry powder, mixed herbs, Worcestershire sauce, and a generous sprinkle of paprika. Cook until the mince is lightly browned, then stir in the golden syrup.
- Combine the kangaroo meat mixture with the sauce, stirring and simmering. Stir occasionally to prevent sticking.
- Boil the pasta in the water until al dente, typically 10-12 minutes.
- Enhance the sauce with a pinch of salt and a sprinkle of pepper.
- After draining the pasta, top it with your favorite sauce and sprinkle with grated cheese or parmesan to your liking. Serve hot.