This is a huge hit with the whole family, especially with the boys who have been a little fussy lately!! A decade ago, I would make a quick dinner with pasta, and stirring butter, Vegemite and some grated Parmesan cheese through (YUM!)! This version is super easy, and is a thick and creamy pasta sauce with a huge explosion of flavour!!
I love a good pasta ragu! This Kangaroo ragu is amazing as the slow cooking breaks down the lean meat resulting in a very healthy and delicious pasta sauce! It has a ‘wild game’ flavour which gives the sauce a very rich meaty depth of flavour (you either love it or hate it!) – and I just looove it!!!
Kangaroo is one of my favourite red meats! It is super lean and high in protein. Because it is really lean meat with little to no fat, it is best served rare to medium rare – which is my favourite ‘degree of doneness’ for meat…well… I am known to order my steak ‘blue’ too!
Kangaroo meat is readily available at some butchers, Coles/Woolworths.
I haven’t tried this in the Thermomix – I figure I need to justify the existence of my other kitchen appliances, like my slow cooker! Plus, I like to leave it slow cooking for most of the day, which frees up my Thermomix for other things! If you don’t have a slow cooker, you can also use a big pot on the stove.
Some recipes cook and brown the vegetables and meat on a frying pan before putting it in the slow cooker – but I like shortcuts, so just chuck everything straight into the slow cooker! The longer the better, resulting in the meat just falling apart and making a beautiful delicious sauce!
You can also use this recipe for any other game meat i.e. venison, or even beef to make a delicious and hearty slow cooked ragu served with pasta (or mash!)
Add all ingredients into slow cooker…
…stir together and cook on high for 4 to 8 hours…the longer the better (if using a pot on stovetop, bring to the boil then cook on low to medium heat).
(after 8 hours…)
Using tongs, remove kangaroo pieces from the mixture, discard the bay leaves…
…and shred the kangaroo meat with a fork.
Pour the remaining sauce into a saucepan and bring the sauce to a boil. Reduce the sauce on low to medium heat.
Once the sauce thickens, add the shredded kangaroo meat…
…and stir through.
Stir through cooked pasta, season with salt and pepper, and serve.
This is another pasta sauce I’ve been making for many years and is a favourite with my immediate and extended family, so I make it for most family events as it is great for a side dish. It is also great to make for weekday dinners with leftovers for lunch/dinner the next day! This is super quick and easy and is one of those recipes I make if I can’t think what else to make as it is always delicious!
I always have bacon in the freezer, so I usually put anywhere from 250 to 500 grams in this recipe (depending on how meaty I feel like having it) – I chose 300 grams for the recipe below. You could also add chicken and fry it with the bacon, or even add leftover roast chicken to bulk it up.
I usually use penne or fettucine pasta’s with this (depends what I feel like or what I have in the pantry!)
I make this in the frying pan (instead of Thermomix) as I loved bacon when it’s fried and charred/smokey and it brings a depth of flavours with the garlic and onion – mmmmmm!!
Easy Carbonara Pasta Sauce Ingredients
Easy Carbonara Pasta Sauce simmering
Serve with any type of pasta and top with parmesan cheese
This sauce is perfect for 1 x standard 500gm packet of pasta. I made this to go with a (3 – 4 serving) batch of homemade penne pasta in my new Philips Pasta machine – soooo delicious!!!
This is a dish that I’ve been making for years! Even though my husband is super meat loving, this is one of his favourite dishes and he regularly requests this for lunch or dinner.
You can use any type of pesto (basil pesto). I’ve tried many types of store bought pesto, and the Sacla Classic Pesto is our favourite and tastes amazing with the smoked salmon and avocado. It comes in a 190 gram bottle.
It is best served fresh, so usually I make enough for my husband, myself and the 2 boys (so approx. 3 servings).
It is a cold/room temperature pasta dish so is something that I also make for parties as it is easy to make beforehand as a side dish.
Add salmon, avocado, pine nuts, pesto and cheese to large bowl
No matter how amazing the Thermomix is, you can’t beat a good pan fried crunchy Chorizo! …sorry Thermie! 🙁
I have tried chorizo pasta in the Thermomix (the one off the Basic Cookbook TM5 chip) and the Thermomix just blitzes it all up… it’s just not the same…yes, super tasty, but it’s just a bit ‘dog foody’… some things just aren’t meant to be blitzed up…
This is my ‘signature’ creamy chorizo pasta sauce that I make about once a week for my family, and the leftovers are even tastier for lunch/dinner the next day.
We also use the leftovers to put inside our $7.50 Kmart Sandwich Jaffle Maker with some cheese. So so so good!!
Chorizo Pasta Jaffle
You can use any type of good quality Chorizo, but I only use the Barossa Fine Foods brand which I get from the Costco deli section, as I find it the tastiest with the right amount of spiciness. It’s probably on a medium scale for spiciness which gives an added depth to the flavours but not unbearable that you’re sipping water in between, however it would be way too spicy for the kids.
Added Chorizo before browning
Chorizo after browning
Tip: To avoid wastage with the tinned tomatoes (there is always some that gets stuck on the side of the tin), add some water into about 1/4 of the tin, swirl around and pour into the sauce.
I make this in the afternoon before the kids bedtime routine, so that after they go to bed I just need to boil up the pasta, which I love freshly cooked and al dente.
500 grams good quality Chorizo - approx. 4 (sliced lengthways, then chopped up into 1cm pieces widthwise)
2 x 400 grams tin of diced tomatoes
1 tbsp sugar
200 mls thickened cream
1 tsp dried oregano
A handful of chopped fresh parsley
(Optional) Salt and pepper to taste
In a medium to large frying pan, heat up the rice bran oil on high heat.
Add the minced garlic and fry till browned.
Add the red onion and fry till browned/caramelised.
Add the chorizo and fry till browned/crispy and slightly shrunken in size.
Add the diced tomatoes and sugar, reduce to a low heat and simmer for 10 minutes.
Add the thickened cream and keen simmering for another 10 minute
Add the oregano, parsley and simmer on low until ready to serve.
Serve with pasta. This sauce is perfect for 1 x standard packet of pasta. I stir through the whole batch of pasta with the sauce so there's an even distribution (rather than how some people individually serve the cooked pasta and spoon the sauce on top of it)
Note 1: I find that the Barossa branded chorizo has enough saltiness/spiciness so I don't need to season with salt and pepper.
Note 2: This is DELICIOUS with gnocchi too!
Note 3: Tastes better the day after!!! 🙂