Wallaby Italian Meat Sauce
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
Instructions
- 1 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.
- 2
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. - 2
Note
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.