Kanganese Kangaroo Pasta Recipes

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.

Steps:

• In a large saucepan over medium-high heat, cook ground beef until no longer pink, crumbling with a spoon. Remove beef from pan with a slotted spoon and set aside.
• Add onion, carrot and celery. Cook until soft, about 5 minutes. Add garlic and cook for an additional 30 seconds.
• Return beef to pan. Add tomato paste and stir well. Add crushed tomatoes, basil, milk and water. Bring mixture to a boil. Reduce heat to medium low, cover and simmer sauce for 30 minutes, stirring occasionally.
• Add fish sauce, parsley, salt and pepper. Stir well. Simmer for another 5 minutes.
• Serve over cooked pasta with freshly grated parmesan.
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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.

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.

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!