I went all out to make my Bolognese today…. even got the mincer out and prepared my own mince with some Kangaroo Rump. Gone are the days where I use store bought Beef Mince… Even the extra lean mince is full of fat and who knows what. Why does everyone turn there nose up at Kangaroo?? High in protein and ten times less the fat content of beef mince.  A few years back I made a crowd of people a Kangaroo Lasagne and no one could believe that it was Kangaroo! Some commented it was the best lasagna they had ever eaten…

Here is today’s twist on my Bolognese:

1 kg of Kangaroo Rump Mince

3 tins of diced Tomatoes

1 Cup of Tomato Paste

1 large Onion diced

2 Tablespoons of Yiah Tapenade Dip Mix

2 Tablespoons of Yiah Herb & Garlic Dip Mix

2 Teaspoons of Yiah Porcini Salt

1 Tablespoon of Yiah Intense Garlic EVOO

2 Tablespoons of Yiah Honey Garlic Caramelised Balsamic

I’ve made my Bolognese today in my pressure cooker. I love pressure cooking as it looks in all those delicious flavours!

Yiah products can be purchased from www.leahrose.yourinspirationathome.com.au

What to do:

Turn your pressure cooker on to the Saute setting. Add the onion and Dip Mixes with the Intense Garlic EVOO. Saute until the onions are soft. Add the Kangaroo mince and stir while it is browning. Add the tinned tomatoes and tomato paste and stir to combine.  Cook according to your pressure cooker instructions. I set mine to setting 5 and pop on the lid. Once cooked release the steam and remove the lid. Add the Honey Garlic Caramelised Balsamic and Porcini Salt. Get ready for a FLAVOUR SENSATION!!

Serve with your favourite pasta!