Kangaroo Bolognese Sauce Food

KANGAROO BOLOGNESE SAUCE

Steps:

• Cook onion in oil until browned.
• Add meat, mash while cooking to break up any lumps. Cook until meat browns.
• Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper.
• When sauce comes to boil, reduce heat and cook on low heat for 2 hours.
• To serve, spoon sauce over hot spaghetti and top with parmesan cheese.

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.

BOLOGNESE SAUCE

Steps:

• In a large skillet, heat the butter and oil over moderately low heat.
• Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
• Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
• Stir in the prosciutto.
• Add the wine and simmer until most of the wine has evaporated.
• Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
• Add the tomatoes, nutmeg and salt and pepper to taste.
• Cover partially and adjust the heat to maintain a bare simmer.
• Cook 4 hours, stirring occasionally.
• During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
• Taste and adjust the seasoning.