Kanganese Kangaroo Pasta Food

KANGANESE - KANGAROO PASTA.

Steps:

• Brown onions and garlic over medium heat with oil.
• Raise temperature, brown mince.
• Deglaze with wine.
• Add remaining ingredients (minus pasta).
• Reduce temperature and simmer for 30 minutes.
• Cook pasta al dente.
• Serve sauce over pasta, top with cheese.

KANGAROO PASTA

Steps:

• Cook the fettuccine until it is soft.
• Cut up the bacon, capsicum and pineapple.
• Start cooking the bacon in some oil in a frying pan on medium heat.
• Drain water off of the pasta.
• Add the capsicum to the bacon in the frying pan.
• After a couple of minutes add the pasta.
• Leave the frying pan on medium heat.
• Cook for a minute and then add the capsicum salsa and the tomato paste.
• Stir the sauces through so that all of the pasta has a coating of sauce.
• After a couple minutes start adding the pineapple juice a bit at a time.
• Do not add it all at once.
• Now add the pineapple.
• Keep adding a bit more pineapple juice every few minutes.
• How much you add is up to you.
• The more you add the sweeter it gets.
• Keep stirring the pasta.
• After 10 minutes everything should be ready.
• Eat and enjoy!

PASTA BOLOGNESE

Steps:

• In large frying pan, heat butter and bacon over moderately low heat.
• Cook until bacon renders some fat (approximately 3 minutes).
• Add onion and stir approximately 3 minutes.
• Stir in ground beef and cook until meat is no longer pink.
• Add broth, wine, tomato paste, oregano, salt and pepper.
• Simmer, stirring occasionally, until sauce thickens (25-30 minutes).
• Stir in cream and remove from heat.
• In the meantime -- cook spaghetti until almost done (12 minutes).
• Drain and toss with sauce and parsley.