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Kangaroo bolognaise

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  • Serves4
  • Cook time35 minute
  • Prep time15 minute
Kangaroo Bolognaise

Try something different with your bolognaise and try our kangaroo bolognaise. Rich in flavours it will be exactly what you need.

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 100g pancetta, finely chopped
  • 1 carrot, coarsely chopped
  • 2 dried bay leaves
  • 2 garlic cloves, crushed
  • 500g kangaroo mince
  • 1 cup (250ml) red wine
  • 400g can tomato puree
  • 2 tbs tomato paste
  • 2 tsp dried Italian mixed herbs
  • cooked spaghetti, to serve
  • grated parmesan, to sprinkle
  • chopped flat-leaf parsley leaves, to sprinkle

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Heat the oil in a large deep frying pan or saucepan over medium-high heat. Add the onion, pancetta, carrot and bay leaves. Cook, stirring, for 10 mins or until vegetables begin to soften. Add the garlic and cook, stirring for 1 min or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned.

  2. Step 2

    Add the wine and cook, stirring occasionally, for 2 mins or until wine is reduced by half. Add tomato puree, tomato paste and dried herbs. Stir well to combine. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 mins or until sauce thickens.

  3. Step 3

    Divide the spaghetti among serving bowl. Top with the bolognaise and sprinkled with parmesan and parsley to serve.

Kangaroo bolognaise

Kangaroo bolognaise
  • Serves4
  • Cook time35 minute
  • Prep time15 minute
Ingredients
  • 1 tbs extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 100g pancetta, finely chopped
  • 1 carrot, coarsely chopped
  • 2 dried bay leaves
  • 2 garlic cloves, crushed
  • 500g kangaroo mince
  • 1 cup (250ml) red wine
  • 400g can tomato puree
  • 2 tbs tomato paste
  • 2 tsp dried Italian mixed herbs
  • cooked spaghetti, to serve
  • grated parmesan, to sprinkle
  • chopped flat-leaf parsley leaves, to sprinkle
Method

  1. Step 1

    Heat the oil in a large deep frying pan or saucepan over medium-high heat. Add the onion, pancetta, carrot and bay leaves. Cook, stirring, for 10 mins or until vegetables begin to soften. Add the garlic and cook, stirring for 1 min or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned.

  2. Step 2

    Add the wine and cook, stirring occasionally, for 2 mins or until wine is reduced by half. Add tomato puree, tomato paste and dried herbs. Stir well to combine. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 mins or until sauce thickens.

  3. Step 3

    Divide the spaghetti among serving bowl. Top with the bolognaise and sprinkled with parmesan and parsley to serve.