Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

3.4 5 évaluations

Prép. 10min

Total 2h 30min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 405.4 mg

Protides 21 g

Calories 1079.3 kJ / 258 kcal

Lipides 11.4 g

Fibre 4.1 g

Graisses saturées 2.9 g

Glucides 13.9 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Moroccan chicken tagine with pearl couscous

35min

Gwinganna Barramundi escabeche

45min

Creamy potato mash

30min

Shredded chicken noodle salad with green miso (Diabetes)

35min

Fast lamb curry with chickpea and cauliflower rice (Diabetes)

25min

Boiled Eggs

20min

Chicken, spinach and leek risotto

30min

Roast potatoes with gremolata (peeler)

1h 20min

No fail mash potato

20min

Brown rice

50min

Mushroom risotto

30min

Steamed vegetables with kefir dressing (gut health)

40min