Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion (large onion, finely chopped)
- 100 grams pancetta ham ( finely chopped)
- 1 whole carrot, coarsely chopped
- 2 dried bay leaves
- 2 garlic cloves, minced
- 500 grams ground kangaroo meat (ground meat)
- 250ml red wine (1 cup)
- 1 can (400 gram) tomato puree
- 2 tablespoon tomato paste
- 2 teaspoons dried Italian mixed herbs
- Cooked spaghetti, to serve
- Grated parmesan, to sprinkle
- Chopped parsley, to sprinkle
How to Make
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Step 1: Heat oil in a large deep frying pan or saucepan over medium-high heat and add the onion, pancetta, carrot and bay leaves and cook, stirring, for 10 minutes or until vegetable begin to soften.
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Step 2: Add the garlic and cook, stirring, for 1 minute or until fragrant and then add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 minutes or until browned.
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Step 3: Add the wine and cook, stirring occasionally, for 2 minutes or until wine is reduced by half and then add the tomato puree, tomato paste and dried herbs and stir well to combine and bring to the boil, reduce heat to low and simmer, stirring occasionally, for 10 minutes or until sauce thickens.
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Step 4: Divide the spaghetti among serving bowls and top with the bolognaise and sprinkle with parmesan and parsley to serve.
We hope you enjoy this recipe!
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