Kangaroo Bolognese Sauce
Elevate your classic pasta night with this adventurous and flavorful Kangaroo Bolognese Sauce. Made with lean and protein-packed kangaroo mince, this dish is a unique twist on the traditional Italian favorite. Sautéed onions, carrots, and celery form the aromatic base, while a bold combination of red wine, beef stock, and tomatoes creates a rich, savory sauce infused with herbs like basil, oregano, and bay leaf. Slow-simmered to perfection, this recipe delivers a full-bodied depth of flavor, balanced with the natural gaminess of kangaroo meat. Ready in under two hours, this hearty and nutritious sauce pairs wonderfully with pasta, zoodles, or even roasted vegetables, and can be garnished with freshly grated parmesan and parsley for a gourmet finish. Perfect for adventurous food lovers and culinary explorers alike, this dish offers a delicious, healthy meal option while incorporating a sustainable Australian ingredient!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, finely diced carrot
- 1 medium, finely diced celery stalk
- 3 minced garlic cloves
- 500 grams kangaroo mince
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 250 milliliters beef stock
- 125 milliliters red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 piece bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams (optional, for serving) parmesan cheese
- 2 tablespoons, finely chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Increase the heat to medium-high, add the kangaroo mince, and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Pour in the red wine and let it simmer for 2-3 minutes to deglaze the pan, scraping up any browned bits from the bottom.
Add the canned diced tomatoes, tomato paste, and beef stock. Stir well to combine.
Season the sauce with dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to evenly distribute the seasonings.
Reduce the heat to low and let the sauce simmer gently, uncovered, for 75-90 minutes, stirring occasionally. This allows the flavors to deepen and thicken the sauce.
Taste and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaf before serving.
Serve hot over your favorite pasta or roasted vegetables, and top with grated parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.2 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3621 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
