Bush cooking with Roothy: Pasta with meatballs

Italian cuisine in the Aussie outback.

Bush cooking with Roothy: Pasta with meatballs
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CARB-LOAD on your next camping adventure with everyone’s favourite Italian delicacy: meatballs.

What about entrée and dessert? Check out these recipes.

To get this simple pasta-with-meatballs dish underway, you’ll need to cobble together a handful of ingredients: sausages, onion, oil, garlic, crushed tomatoes, tomato paste, hot tomato chutney and anchovies.

First, put the snags (beef snags in this case) on a frying pan/grill and let it sizzle away while you prepare the other ingredients.

Chop up an onion and feed it into a separate saucepan, add garlic and a couple of teaspoons of chilli flakes for good measure.

Once the onion has browned nicely, throw in a tin of crushed tomatoes, a tin of tomato paste and a few teaspoons of hot tomato chutney – the latter will survive in the back of your rig for ages!

The next ingredient is strictly optional: anchovies. Drain most of the oil out of the tin and then add the anchovies into the sauce mixture.

By now the snags should be well-and-truly cooked, so slice them up and throw them into the mix.

Cook up the pasta while the sauce bubbles away, and there you have it – a simple, hearty meal. 

 

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John Rooth
Journalist

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