Archive for » October 7th, 2008«
I made this to go with another recipe, I also made for the swap I am in this month I served this with Cheese Filled Jumbo Shells except I could not get the shells, so I made it in cannelloni instead. I topped it with this sauce and sprinkled Parmesan cheese over the top and baked for about 10 Min’s in the oven and it was excellent. I will post the recipe for the stuffed shells too, this was and excellent sauce to go with it but would be just as good served by itself with spaghetti and topped with lots of Parmesan cheese. I served it along with a green salad and some garlic bread and it got rave reviews from all. To read more reviews or to see other photos of this recipe please click here.
Ingredients
600g Kangaroo mincemeat
1 Large onion (finely chopped)
I added 2 crushed garlic cloves as well
2 Teaspoons oil
400g Canned tomatoes (peeled)
4 Teaspoons tomato paste
1 Teaspoon oregano
1/2 Teaspoon thyme
1 Liter water
Salt & pepper
Parmesan cheese, grated
Method
1. Cook onion in oil until browned.
2. Add meat, mash while cooking to break up any lumps. Cook until meat browns.
3. Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper.
4. When sauce comes to boil, reduce heat and cook on low heat for 2 hours.
5. To serve, spoon sauce over hot spaghetti and top with Parmesan cheese.
See introduction above for how I served it.
All photos taken by me unless otherwise stated.
Here is the recipe for the cheese filled shells I made to go with the kangaroo bolognese sauce I made the other night. I did have to serve the cheese inside cannelloni as my supermarket had sold out of shells bur it was delicious just the same. The original recipe also just called for a regular tomato sauce which is listed below but the bolognese sauce sounded good so I thought I would make it with that instead. I can not buy Monterey Jack cheese here in Switzerland so I made it with Gruyere instead other than that I made everything else the same and it was very good. If you want to view the original please click here.
Ingredients
1 (12 ounce) Box jumbo pasta shells
4 Cups ricotta cheese
2 Cups monterey jack cheese, shredded
3/4 Cup parmesan cheese
3 Eggs
1 Teaspoon dried parsley
3/4 Teaspoon dried oregano
1/2 Teaspoon fresh ground pepper
1/2 Teaspoon salt
4 Cups spaghetti sauce, divided
Parmesan cheese, for topping
Method
1. Preheat oven to 350 degrees.
2. Cooks shells according to package directions.
3. Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
4. Mix together cheeses, eggs, parsley, oregano, salt and pepper.
5. Fill each shell with about 2 tablespoons cheese mixture.
6. Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
7. Place the shells open side down, in a single layer in pan.
8. Cover with about 2 cups of sauce.
9. Sprinkle with additional parmesan cheese.
10. Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
11. Heat remaining sauce to serve with shells for those who like more sauce.
I served mine with salad greens and garlic bread.
