Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

4.0 4 rating

Prep. 10 min

Total 2 h 30 min

6 portions

Ingredients

kangaroo fillet partially frozen and cut into pieces (2 cm)
500 g
celery cut into pieces (approx. 5 cm)
100 g
garlic cloves
2
onion cut into quarters
1
carrot cut into pieces (approx. 5 cm)
80 g
extra virgin olive oil
50 g
canned chopped tomatoes
400 g
red wine
80 g
dried bush tomato (optional)
50 g
ground lemon myrtle
½ tsp
ground saltbush
½ tsp
ground sea parsley
½ tsp
dried bush tomato powder
½ tsp
ground pepperleaf
½ tsp
ground wattleseed
½ tsp
sea salt
1 tsp
lemon myrtle leaves, crushed
3
cooked pasta of choice

Difficulty

easy

Nutrition per 1 portion

Sodium 405.4 mg

Protein 21 g

Calories 1079.3 kJ / 258 kcal

Fat 11.4 g

Fibre 4.1 g

Saturated Fat 2.9 g

Carbohydrates 13.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Creamy Coconut Dhal

25 min

Fresh jalapeño dip

5 min

Browned chicken mince

20 min

Ultimate mushroom mac n' cheese

1 h 5 min

Spiced white chocolate and macadamia skillet brownie

50 min

Sticky pork ribs with cheesy coleslaw (Thermomix®️ Cutter, TM6)

26 h 15 min

Carrot cake overnight oats (Diabetes)

1 h

Steamed potato and butternut squash pieces (6 months+)

25 min

Chilli crab with coconut rice and sambal (Mark LaBrooy)

1 h 30 min

Spiced poached pears with vanilla cheesecake and gingernut crumb

5 h 30 min

Chicken, spinach and leek risotto

30 min

No fail mash potato

20 min