Kangaroo Bolognese Sauce Recipes

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:

• 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.

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.