It’s hard to do justice to a ragu in a photo, especially when it’s a winter dinner and there’s no natural light. But a ragu in the slow cooker is bliss to come home to on a winter night, and there are a lot more vegetables in this meal than appear.
Vegetables are good. I can grow most of our own in a very closed-loop system and be responsible about how they are produced. I can feed us in a way that doesn’t take food out of the mouth of our great grandkids. But a bit of fish, and a bit of red meat, ethically harvested from the wild is good too, and the ethics of eating kangaroo meat is pretty unconflicted for Choice, and for me.
For two large serves:
Slice 300g of kangaroo steak into strips.
Plonk it in the slow cooker along with:
- one and a half dozen sun-dried tomatoes, or tomato paste (about a heaped dessertspoonful)
- one onion, two carrots and two sticks of celery all roughly diced
- a couple of bay leaves
- a handful of oregano and a few sprigs of thyme roughly chopped (or used dried)
- two or three cloves of garlic chopped
- half a cup of red wine
Turn the slow cooker on to low if you will be out all day, or high if it is only a few hours till dinner time.
It’s wonderful over home-made tagliatelle with a bit of chopped parsley to garnish.