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.
The Recipe:
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.
