Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

3.4 5 ratings

Prep. 10min

Total 2 h 30min

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...

Hearty minestrone with herb gremolata

40min

Seeded wholemeal bread (Diabetes)

3 h 20min

High protein peanut banana shake

5min

Lentil bolognese (Thermomix® Spiralizer, TM5)

35min

Browned lamb mince

20min

Mushroom and kale risotto

55min

Asian cucumber salad (Thermomix® Cutter)

No ratings

Creamy broccoli soup with crispy quinoa (Diabetes)

1 h 5min

Boiled Eggs

20min

Agedashi tofu

30min

Steamed Vegetables with Kefir Dressing

40min

Mediterranean-style stuffed capsicum

45min