Jo Barrett's wallaby pasta

Method

1. In a medium-size pot over a medium heat sear the wallaby mince in two batches in 2 tablespoons of oil until browned. Set aside. In the same pan add another 2 tablespoons of oil and begin to sweat off the diced onions, garlic, rosemary and thyme. Once they begin to soften after 20 minutes add the tomato paste and cook for a further 5 minutes. Add the red wine, browned mince and diced tomatoes. Once that begins to simmer, add the stock to cover the meat. Turn the heat down to achieve a gentle simmer, stirring occasionally to prevent any catching. Cook for 1 hour or until the mince is tender and the braise thickens. Season with salt, pepper and sherry vinegar.

2. Bring a large pot of water to a boil, season generously with salt. Cook the pasta until al dente, strain and season with olive oil, then toss through the wallaby braise.

3. Serve the wallaby pasta with a drizzle of olive oil and fresh basil.

Wine Match

Shiraz