close
Advertisement
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

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Advertisement