Try something different with your bolognaise and try our kangaroo bolognaise. Rich in flavours it will be exactly what you need.
- Serves4
- Cook time35 minutes
- Prep time15 minutes
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.Step 3
Divide the spaghetti among serving bowl. Top with the bolognaise and sprinkled with parmesan and parsley to serve.