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Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)
3.4 5 ratings
Prep. 10 min
Total 2 h 30 min
6 portions
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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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