Skip to main content Search
Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)
3.7 6 ratings
Prep. 10 min
Total 2 h 30 min
6 portions
Sign up for free

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...

Peanut and soba noodle slaw

4.3(127)

20 min

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

4.9(17)

26 h 15 min

Chocolate mousse pots (Diabetes)

3.6(8)

6 h 10 min

Savoury potato and onion bake

3.9(77)

1 h 30 min

Prawns in chilli butter with risoni and herb salad

4.5(33)

30 min

Veal pizzaiola

4.0(13)

40 min

Hunters' stew

4.2(59)

1 h

Black bean spaghetti bolognese (gut health)

4.5(55)

45 min

Pink scramble

4.0(67)

15 min

Warm Caesar salad with polenta croutons

4.4(23)

1 h 55 min

Roast potatoes with gremolata (peeler)

4.7(10)

1 h 20 min

Crumbed cutlets with cauliflower purée (Post-natal)

4.7(18)

40 min