Monday, July 14, 2008

Rebecca's Spaghetti Bollaroo

This a guest blog from my very funny friend and talented cook - Rebecca. It's a kangaroo meat bolognese:

I make a lot and use it for all sorts of things. Shepherd's Pie, lasagne, etc.


I kg minced roo
2 onions (chopped fine)
4 cloves garlic (minced)
1 zucchini (grated)
2 carrots (grated)
1 stick celery (chopped fine)
4 rashers bacon (chopped)
800g tin tomatoes (crushed)
3 tablespoons tomato paste
Stock (depending on what you have, beef, chicken, onion or vege all Good - I used ham hock stock the other day.. Yum!)
2 bay leaves
1 sprig thyme
A glass of red or white wine, depending of what you have opened.


Have a glass of wine, all that chopping is exhausting.. That's more like it. Saute onions and garlic, bung in bacon and stir, stir. Throw in the veges and saute until golden. Do a bit of reminiscing out your golden years. Memories.. That mustn't have been a very big pour... Just a little top up for me.. Add the roo mince in bits, as it doesn't mix in well due to lack of fat. Mush it up with all the veges. Stir, stir, mush, mush. Pretend it is someone who annoyed you this week. Keep on stirring and mushing until the mixture is well combined and the roo is browned. This will take a bit of patience.

My glass is empty again! That reminds me.. Pour as much as you can bear to part with from your opened bottle on the roo mixture. Stir, stir. A little simmer. ..And some for the chef. Lovely. Then tip in the tomatoes, herbs and stock to cover. Give it a bit of a twirl with the old spoon and let it simmer. Top it up with stock from time to time as needed. Go put your feet up and have a glass of wine, you deserve it. What's on the box?

Sporadically stir pot when it comes to mind over the next hour and twenty minutes or so. At some point decide whether you really do want tomato paste or not, and if you do add it in. Toward the end think about salt, but not AFTER you have drunk your entire bottle of wine. This will throw your taste buds out. Let it reduce till it is the consistency you would like for the accompaniment.. If you can still be bothered making it that is.

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