Possum Bolognese

local_grocery_store Ingredients

• 1 lb possum meat, diced (boneless)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 can canned crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons olive oil
• 8 oz pasta, cooked according to package instructions
• for serving Parmesan cheese, grated

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
2. 2.Add the diced possum meat to the pot and cook until browned on all sides.
3. 3.Stir in the crushed tomatoes, tomato paste, red wine, dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
4. 4.Reduce the heat to low, cover the pot, and let the Bolognese sauce simmer for 2-3 hours, stirring occasionally.
5. 5.Remove the bay leaf from the sauce and taste for seasoning. Adjust with salt and pepper if needed.
6. 6.Serve the Possum Bolognese over cooked pasta and garnish with grated Parmesan cheese.

lightbulb_outline Tips

• chevron_rightIf you can't find possum meat, you can substitute it with ground beef or pork.
• chevron_rightFor a vegetarian version, you can use plant-based ground meat substitute.
• chevron_rightFeel free to add your favorite vegetables to the sauce, such as bell peppers or mushrooms.
• chevron_rightLeftover Possum Bolognese can be stored in the refrigerator for up to 3 days or frozen for longer storage.