Greek-style kangaroo bolognese

Kangaroo meat is lean and healthy. High in protein and iron and low in fat, kangaroo meat is a great alternative to more popular red meats. It is the ultimate free-range, organic meat containing no chemicals or antibiotics.

  • 50 mins cooking
  • Serves 4
  • Print


Greek-style kangaroo bolognese
  • 2 tablespoon olive oil
  • 500 gram (1 pound) minced (ground) kangaroo
  • 1 onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 4 sprigs fresh oregano
  • 1 cup (250ml) red wine
  • 800 gram (1½ pounds) canned diced tomatoes
  • 2 cup (500ml) beef stock
  • 1 teaspoon caster (superfine) sugar
  • 400 gram (12½ ounces) wholemeal spaghetti
  • 1/3 cup (50g) pitted kalamata olives, sliced
  • 150 gram (4½ ounces) greek fetta, crumbled
  • 1/4 cup loosely packed fresh oregano leaves, extra
  • 2 tablespoon olive oil, extra


Greek-style kangaroo bolognese
  • 1
    Heat oil in a large, heavy-based saucepan over high heat; cook minced kangaroo, onion, garlic and oregano for 10 minutes or until browned, breaking up any lumps with a wooden spoon.
  • 2
    Add wine; cook for 1 minute. Add tomatoes, stock and sugar; bring to the boil. Reduce heat to medium; cook for 30 minutes or until sauce has reduced and thickened. Season to taste.
  • 3
    Cook spaghetti in a large saucepan of boiling, salted water for 12 minutes or until almost tender. Drain.
  • 4
    Add spaghetti to sauce; toss to combine. Serve topped with olives, fetta and extra oregano; drizzle with extra oil.


You can use minced lamb instead of the minced kangaroo, if you like.

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