Name: Greek-style kangaroo bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

50M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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