Best Kanganese Kangaroo Pasta Recipes

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.

EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE

Steps:

• In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
• Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
• Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
• Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
• To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

VEGAN PASTA BOLOGNESE

Steps:

• Finely dice the carrots, celery and onion.
• Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat.
• Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown.
• Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste.
• Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.