Italy meets Australia – Fabulous Fusilli Bolognese

The best of Australian meats and the best of Italian cuisine join together!  Here is a nice easy pasta recipe using fusilli or spaghetti and wallaby or kangaroo mince. L’Abruzzese organic, Australian pastas are available at the Garden Shed and Pantry.

500g lean mince, whichever is available

1 onion or a few spring onions, diced

1 jar pasta sauce, I use Raguletto Napolitana, or home made

2 cloves garlic, crushed

a sprig of rosemary, chopped finely

a good handful of parsley / other fresh herbs

a good handful of strong tasting green leaves such as mizuna / chicory etc

pepper

1/2 cup red wine

a good dash of soy sauce

1/2 cup water

Brown the mince in a heavy pan. Add the onion and fry a few more minutes. Add the rest of the ingredients and simmer gently with a lid for 1/2 hour and simmer a further 1/2 hour with the lid off. Adjust the liquid by adding more water if necessary, to make a nice thick sauce.

Meanwhile, cook a large handful of pasta per person in plenty of boiling water, 12-15 minutes for L’Abruzzese organic  fusilli or 6 – 8 minutes for L’Abruzzese organic spaghetti.

Serve with parmesan cheese and some lightly cooked broccoli or beans or a green salad.

Buono appetito!

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