close
Advertisement
Shop Now
Magazine
 

Kangaroo Bolognese with Wholemeal Tagliatelle

In Italy, slow-cooked bolognese is traditionally made with pork and veal, but here kangaroo is used as it is extremely lean. Substitute any lean meat if kangaroo is not available.

Kangaroo Bolognese with Wholemeal Tagliatelle

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 2 stalks celery, finely diced
  • 2 small carrots, finely diced
  • 500 g (1 lb) kangaroo mince or other very lean meat
  • 4 tomatoes, diced
  • 1/2 cup (125 ml) red wine
  • 1/2 cup (125 ml) low-fat milk
  • 400 g (14 oz) wholemeal (whole-wheat) tagliatelle
  • 12 fresh basil leaves, torn
  • grated parmesan, to serve

Preparation

  1. Heat the oil in a large saucepan. Cook the onion over low heat for 10 minutes, until starting to colour. Add the garlic and cook for 3 minutes. Add the celery and carrots. Cook, stirring, for 15 minutes, until soft.
  2. Add the kangaroo meat and cook over medium heat, stirring, until browned. Add the tomatoes, red wine and milk. Bring to a boil, then reduce the heat to low and very gently simmer for 2–4 hours.
  3. Cook the tagliatelle in a large saucepan of boiling water for 12–15 minutes or according to the packet instructions, until al dente. Drain the pasta and add to the sauce, gently stirring to coat. Serve with the basil and parmesan.

 

Tip Lean meat is a mineral-rich source of complete protein. For the lowest fat content (and more beneficial types of fat) look for grass-fed, wild or free-range types of meat and poultry.

 

Serves 4
Preparation: 10 minutes
Cooking: 4 hours 30 minutes



Source:

Pasta

Pasta: 125 Classic & Contemporary Recipes is out now. From traditional favourites to weekday suppers, you’ll find the perfect dish. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-925306-06-04

More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement