Wallaby Italian Meat Sauce
Servings:
Total servings not available.
Preparation Time: 15 min
Ingredients
- 30 gm butter
- 2 tbs olive oil
- 200 gm bacon
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- Other veges – like eggplant, red capsicum – finely chopped (optional)
- A whole head of garlic, finely chopped
- 1 kg wallaby mince
- 2 cups milk
- ¼ tsp nutmeg
- 2 tbs tomato paste
- A large bottle of good quality passata
- 1 litre chicken or beef stock (or decrease stock and add some red wine)
- 2 bay leaves
- 2 tbs chopped basil leaves
Meat butter, add oil in large saucepan over medium heat. Add bacon and cook for 3 to 4 minutes until it starts to crisp. Add onion, carrot and garlic and cook, stirring for 5 minutes or until soft. Add wallaby and cook until browned and lumps brocken up.
Add milk and nutmeg and cook until milk evaporates. Add tomato paste and passata, stock, herbs and the other veges if you wish. Season. Cook gently for at least 2 hours or until thickened and reduced.
Total Cook Time
2 hourCooking Temperature
Cooking temperature not available.
Total Servings
Total servings not available.
Recipe Notes
I rarely cook with any other mince than wallaby. I just love it. Its low fat levels make it a real joy. This is my favourite meat sauce recipe to use in lasagne. A little tip: add layers of fresh basil pesto to your traditional lasagne layers . It adds a fabulous flavour and makes the lasagne lighter. Oh, and when you make the béchamel sauce infuse the milk with onion, garlic, bay leaves and thyme. It makes all the difference.
I generally cook 1 kg batches of meat sauce as per below. There is so much you can do with it. Add some red kidney beans and make nachos. Make a pie with mashed spuds on top. Have it with pasta or rice. A lazy mums way to feed the family many nights in a row without a lot of fuss.