Kangaroo Pasta Bolognese

• Place olive oil in a large saucepan over medium heat
  1 tbsp Olive oil
• Add bacon and cook for 10 minutes until crisp
  4 rashers bacon
• Reduce heat, add onions, carrots, celery, garlic and rosemary for 10 minutes or stirring often until soft
  2 whole medium onions, 2 whole carrots, 2 whole celery sticks, 2 cloves garlic, 2 sprigs rosemary leaves
• Turn heat up to medium-high and add kangaroo mince, cook for three to four minutes stirring until the meat is browned and cooked through.
  500 grams kangaroo mince
• Add crushed tomatoes, basil, oregano, bay leaves, tomato paste, chicken stock, chilli (optional) and cup of red wine.
  800 grams tomatoes, 1 bunch basil leaves, 1 tsp oregano, 2 leaves bay leaves, 2 tbsp tomato paste, 1 cup chicken stock, 1 whole red chilli, 1 cup red wine
• Stir and bring to a gentle simmer and cover.
• Cook for one hour and 15 minutes until sauce is thick.
• Add parmesan cheese, salt and pepper if needed.
  50 grams parmesan cheese

Serve

• Drain spaghetti and stir into the bolognese or place onto the plate and put the sauce on top.
  400 grams spaghetti
• Serve with shaved parmesan
  100 grams parmesan cheese