Hey, ich bin Aussie und ich koche gerne als Hobby. Eine Woche habe ich wirklich italienisches Essen eingestanden und begann eine Menge Nachforschungen darüber zu machen, wie es „viele lustige YouTube -Videos von Italienern, die auf Leute reagieren, die ihre Gerichte falsch machen“ gemacht werden sollen. „
Eine Website, die ich mag, ist die Pasta -Grammatik, und ich habe ein paar Mal ihre Bolognaise (mit frischen Eiernudeln und allem gefolgt, das Rezept genau befolgt) und ich habe es geliebt
Hier ist das Rezept
https://www.pastagrammar.com/post/rag%C3%B9-alla-bolognese-authentic-bolognese-sauce-recipe
Hier haben wir hier in Australien auch Känguru -Fleisch und ich habe im Wesentlichen alle Rindfleisch durch verschiedene Gründe durch Känguru ersetzt
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Es ist gesünder, da es reicher an Protein und Eisen und niedrigerer Fett ist
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Es ist billiger als Rindfleisch von ähnlicher Qualität (1 kg 5 Sterne Rindfleischhärte kostet ungefähr 15 US -Dollar, während 2 kg Känguru -Mince 12 US -Dollar beträgt.
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Es ist viel ethischer und nachhaltiger, da wir sie nicht bewirtschaften. Wir töten nur wildes Känguru, um ihre Zahlen nachhaltig zu halten, da sie wie Kaninchen brüten (indigene Australier haben das gleiche getan), also leben sie ihr natürliches Leben, essen eine natürliche Diät (warum sie auch gesünder sind) und wir töten sie nicht für das Essen, das wir für das Überleben töten.
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Trägt nicht zum Klimawandel wie Kühe bei, da die Methankühe ein viel schlechteres Treibhausgas als CO2 produzieren, und züchtet so viele Kühe viel, wo Kängurus natürlich hier sind und wie ich bereits sagte, wir bewirtschaften sie nicht
Ich habe mich gefragt, ob ich etwas in Betracht ziehen sollte, um den Rindfleischhackfleisch gegen Känguru auszutauschen. Wie ich schon sagte, es ist schlanker, sollte ich also mehr Olivenöl kompensieren? Es ist sparsamer und etwas zäher (normalerweise für Steaks, die ich in Zitrone, Knoblauch und Basilikum mariniere, damit die Säure der Zitrone zart und Knoblauch und Basilikum weniger langweilig schmecken lassen können). Sollte ich es also länger kochen? Sollte ich mehr Tomatenpaste oder Wein verwenden, damit die Säure sie mehr zerlegen kann?
Ich weiß, dass die meisten von Ihnen wahrscheinlich nicht viel Erfahrung mit Australien haben, geschweige denn Känguru probieren, aber unter Berücksichtigung der Unterschiede zu Rindfleisch gibt es Vorschläge oder Tricks, die Sie hinzufügen möchten? Sagen Sie, wenn Sie einen schlankeren härteren Rindfleisch hätten, der zum Hackfleisch verwendet wird, wie würden Sie traditionell kompensieren?
Kangaroo mince in an (otherwise) authentic bolognaise?
byu/Anonymous_Cucumber7 initaly
Von Anonymous_Cucumber7
33 Kommentare
it is your table, do wathever you want and see if you like the taste.
just dont end in ER
I like the idea of a Bolognaussie Ragù if you have access to kangaroo meat! I think no one knows the answer here for obvious reasons, so it will be a trial and error procedure for you. I would try adding more pork belly to compensate for the lower fat, and possibly cook for longer. I would play with other ingredients in a second iteration only if the taste doesn’t satisfy you.
I don’t think we can modify the amounts of the recipe to take that into account. I’d say wing it, if it looks dry, add oil or tomato. I’ll be curious to see the result
I’d try that. I once tried kangaroo stew here in Italy but it tasted like beef, so I’m not sure that was really kangaroo… is the taste actually different?
Not really much of a chef myself, but you could try looking for recipes like venison ragu, it’s probably closer to kangaroo than beef.
Not uncommon in Italy to do ragu with different meats, like boar, bear, duck. Now I want to try the one with kangaroo too.
Just don’t snap the spaghetti and we’re all good.
If concerned about toughness of meat, look up online about cooking temperatures for softening meat and collagen release, that will do more for tenderness than acids.
Kanragoo
Unfortunately, there are no kangaroos in Italy, so I don’t know how to treat their meat.
Now, however, I am curious to try a kangaroo ragout.
This is one of the aussiest things I’ve ever read, but as an Italian I encourage you to test it and modify accordingly to your taste, just don’t call it bolognaise. You can call it Australian ragù and It would be perfectly fine.
Go for it. Original ragù alla bolognese is has a strict defined recipe, but overall ragù can be made with whatever comes to hand.
In Verona for example horse or donkey ragù are quite common. Horse meat is also quite lean and somewhat gamey.
I’d use as less tomato as possible (even no tomato at all) to preserve the original flavour. I never tried kangaroo it but in case I’d let it simmer for at least couple of hours with a soffritto and perhaps a bit of minced pork fat (or olive oil) and a bay leaf. Red wine not mandatory but it might help. I wouldn’t use garlic nor basil.
That is not the recepy I, my mother or my grandma would use. Especially using wine would ruin the taste. I have no idea what kangaroo meat tastes like.
I know you can use wild boar instead of pig. Or deer meat. This happens especially in the mountain region. But they both taste very differently. Follow your tongue.
First of all, that recipe looks good, but I wouldn’t put nutmeg in Bolognese ragù. Also, I would throw a couple of whole bay leaves in.
I have never had Kangaroo meat but honestly why the hell not try. From your description it sounds leaner and tougher, your plan of being generous with the olive oil and cooking for a longer time sounds about right. I’d pour a cup of whole milk in after 1 hour of cooking.
You can find Mutti brand passata at Woolworths, I highly suggest to use it for your bolognese or for any other recipe instead of the brand you are currently using. Let the pot simmer on low heat for longer. Use a 50/50 ratio of pork and kangaroo. Add a cup of milk to the recipe, it can help tenderizing the meat.
Bolognese leterally means from Bologna. Bologna is lovely city in the centre north of Italy.
You should just call it „Brisbanese“ or „Wagga Wagga“ ragout sauce.
It would be more authentic rather than one of several exotic imitations.
When I lived in Australia (and found out there was such a thing as Kanguro mince) it was one of the first things I cooked. Like the third day…
Let me preface this by saying that I have good skills at the stove and I really enjoy cooking (especially first courses).
So… in my opinion it is not the best meat for making ragu because it is very „ferrous“ and the taste overlaps everything else. BUT. Doing some experiments, I saw that 50% kangaroo 30% pork and 20% beef is a mix I found more akin to my tastes. In the end you need a little fat from the pork and that 20 percent beef (and your beef is some of the best I’ve ever had in my life) cuts a little bit of that iron taste from the kangaroo and makes it smoother in your mouth.
In my opinion, 100% kanguro lends itself well to strong sauces, such as boscaiola with kanguro sausages and mushrooms.
People in Italy make ragù with deer, wild boar, pigs, rabbits, ducks, poultry, kinda anything really. Ragù alla bolognese is just one specific kind of ragù. I’d add some richer meat to the mix (or straight up a little extra animal fat) or more oil/butter to the sauce though, kangaroo from what i’ve heard is very lean.
i ate kangaroo meat once! it was kinda like a steak, a bit chewier but also „meatier“ taste? I can’t properly put that into words honestly.
anyway, considering it’s minced and it’s going to be on the stove for quite some time i don’t really see any negatives or things you should change. perhaps some butter to taste if it’s a bit on the dry side and the sauce is getting kinda acidic.
Hi there! I’m Italian and used to live in Sydney until a few years ago. I absolutely love kangaroo meat, and I often made ragù (Bolognese) with it for all the reasons you mentioned. Needless to say, I really miss it!
Since it’s such a lean cut, you might want to add some richer/fattier ingredients to help round out the flavour. One simple thing you can do, without changing the recipe: just add a generous knob of butter – possibly grass-fed – at the end of the simmering process. That small touch makes a big difference! If you want to stay away from cows and their products, you can try with some extra olive oil at the end, or if you want to do a truly Aussie version, go full Macadamia Oil!
Have fun!
Im italian and moved in melbourne.
I’ve done kangaroo bolognese before, i still prefer the authentic way (beef + pork mince 50/50 ratio)
You chop celery, carrot, onion in equal parts (maybe 2/5 of the mince volume worth)
Let the blend of veggies go off in the pan on high flame
Add the mince and seal it, then the mince will release is fat, put the lid on and wait for the m8nce to be dryish
Add a tiny bit of white wine
Add passata (don’t buy crap woolworths one) and veggie broth (not much, just to dilute)
For 500g of mince i usually use a big mutti one + 1 cup of broth
Put the lid on and let it go on the lowest fire for 4 hours, you need to stir every 30 minutes, and then add salt and pepper
This is how i did it and it taste good, but kangaroo for how valid is as a food supplement and sustainable is a little bit too bland in taste, if you have a mate that goes hunting get some venaisson, thats the fucking best mate
> I was wondering if there’s anything I should take into consideration swapping beef mince for kangaroo. Like I said it’s leaner so should I compensate with more olive oil?
no. there is almost no oil in a „traditional“ ragu
take the fattiest part of beef (or pork!) you can find, mince it finely (or grind it if you have a meat grinder), let it slowly cook/render, cook your veggies in that fat and start from here.
When I say _fattiest_ i actually mean „the fat cap from another cut would be fine, and it should be almost free“. If you have a meat mincer, cut your kangaroo in pieces, cool the fat in pieces, chill them and mince together. Otherwise maybe the butcher can do that for you.
Try the recipe for „Ragu di cinghiale“ or „ragù di cervo“ they might be closer.
Kangaroo meat is rarely used in Italian cuisine but locally sourced is always appreciated
My advice would be to add one or two sausages, or ground pork meat really, to make up for kangaroo meat being leaner, a bit of pork meat makes ragù more tasty. Also a proper ragù should simmer for 3+ hours anyway, and you should definitely add a glass of red wine to the soffritto (the onion, carrot and celery mince).
Go for it just to let you know we also have boar and hare ragout/ragù, Bolognese refers to something like „recipe from Bologna“ wouldn’t be authentic but still a ragout if that matters to you
I would try, but change only the beef part of the ragù with kangaroo, as they’re both leaner meats. pork let it be, you need the fatty part
I hate that recipe tho.
> With the excellent selection of meat available to most of us in the 21st century, dairy has become a completely unnecessary ingredient in ragù. In fact, the only thing it will do is dull the extraordinary flavors you’ve worked so hard on! We highly recommend skipping it entirely.
This is bullshit. Follow this https://bressanini-lescienze.blogautore.espresso.repubblica.it/2011/06/13/le-ricette-scientifiche-il-ragu-alla-quasi-bolognese/
i’m not sure you’ll find many kangaroo meat expert chefs here
This is absolutely wild, I’d love to try kangaroo bolognese. How does it taste compared to beef?
The quantity of fat in the meat is very relevant for the taste, the consistency, the attachment properties and the overall experience.
Following a little rant: I don’t understand where this insanity of ultra lean meat is coming from. Ultra lean meat tastes like cardboard.
End little rant.
Obviously if you like it it is great, but fat is quite an important part of an healthy diet.
Boar ragu recipe is what you need.
They usually have you marinate the meat in wine, veggies and spices for 12 to 24 hours, depending on how much game you want to remove.
wait, you eat kangaroos?
I’d like to try eating it, honestly
Weird that none mentioned milk. I like it more in white ragù (no tomatoes) but it’s usually part of the traditional recipe for red ones too and should help with lean cuts.
If you can’t use milk and it still tastes too dry, I’ll probably add more tomato puree and let it simmer for a longer time at lower temperature (3 to 4 hours). Almost like making a stew. I never tried kangaroo, but it usually does the trick when I make chicken ragù and I can’t add milk or extra fats.
I also experimented with a vegan alternative with beans or tofu and the „add more tomato puree and cook for longer“ works like a charm.
It’s not traditional but I’m Italian (born and raised) and I can assure you that every family will do ragù slightly different.
What I’m learning from this post is that Indigenous Australians bred like rabbits
(but they don’t do it anymore? Presumably to avoid meeting the same fate as kangaroos…)
I’ve never tried Kangaroo meat, but it’s always so praised in its taste. I would definetly try a ragù with that