The Big Pasta Sauce Bake-Off: Mea Culpa!

Posted on 21/06/2011. Filed under: recipes, Uncategorized | Tags: , |

As you may (or may not) have noticed, mine host has not yet published his pasta sauce recipe. I’d like to say that this is because I have been giving you , dear reader, the opportunity to try Kev’s and Ernie’s recipes and then register your vote.

Or perhaps it has been because I have been trying to work out some particularly difficult question to do with blogging. But this, in the case of your host is a permanent default position so I won’t claim this excuse, this time.

Capricorn

Instead, perhaps for this rare occasion, I will tell the truth. I have been out hunting goats.

Why? I hear you ask.

Well, I was so overwhelmed by the brilliance of Kev’s and Ernie’s recipes that I realised that I would have to do something out of the ordinary to stand any chance of resting the trophy from these two seasoned internationals. Kev’s recipe draws upon his rich Scottish tradition, while Ernie’s emerges from the exotic orient.

Why not turn inwards and draw our ingredients from within this island continent. But, I drew the line at kangaroos and emus due to their position on the coat of arms. However, because by birth I am a Capricorn (remember 19th January with presents!), what could be more appropriate than a feral pasta sauce. I had toyed with the idea of a venison ragout which I had considered as the basis of a “Bambi Pasta”, but in the end, swayed by the desire to strike out against the aggressively feral, I conceived the notion of “Spaghetti Capricorn”, the recipe for which is as follows:

Ingredients (Serves 4)

1kg Goats meat
5 cloves garlic
4 onions
6 cans diced tomatoes
3 carrots
2 eggplants
1 stick celery
1/2 cup oregano
2 bay leaves
500 ml dry red wine (preferably a Shiraz)
1 bouquet garni
1 tbsp olive oil

pasta Capricorn

Method

Heat olive oil in a heavy-based saucepan
Add crushed and finely chopped garlic.
Add finely chopped onion and saute until golden.
Add diced goat meat and stir with wooden spoon so that meat is seared on all sides.
Add salt, pepper and spices.
Add beef stock. Allow meat to stew for approx 5 mins.
Add wine and bring to boil.
Add carrots, celery & egg-plant.
Add diced tomatoes.
Bring to boil & then reduce heat.
Allow to simmer with lid on saucepan for approx. 2 hours.
When sauce is ready, boil pasta to your liking.
Drain & mix with sauce
Sprinkle liberally with parmesan cheese when serving.
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