Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

3.4 5 ratings

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

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