Kangaroo Bolognese With Native Pepperberry (aussie Kangaroo Bolognese With Native Pepperberry)
Kangaroo Bolognese with Native Pepperberry is a delicious twist on the classic Italian dish, using lean and flavorful kangaroo meat and adding a unique Australian twist with the addition of native pepperberry.
Ingredients
- 500g kangaroo mince
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 can (400g) crushed tomatoes
- 1 tsp native pepperberry, ground
- Salt and pepper to taste
- 400g spaghetti
- Grated Parmesan cheese for serving
Instructions
- In a large saucepan, brown the kangaroo mince over medium heat.
- Add the onion, garlic, carrot, and celery, and cook until softened.
- Stir in the tomato paste, beef stock, crushed tomatoes, and native pepperberry. Season with salt and pepper.
- Simmer for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened.
- While the sauce is simmering, cook the spaghetti according to the package instructions.
- Serve the kangaroo bolognese over the cooked spaghetti, and top with grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 10g
- Carbohydrates
- 40g
Supplies
Large saucepan Cooking spoon Pot for cooking spaghetti
Tools
Grater for Parmesan cheese
Serving suggestions
Serve the Kangaroo Bolognese with a side of garlic bread and a fresh green salad.
Tips & tricks
For a spicier kick, add a pinch of native pepperberry directly to the finished dish before serving.
Cost
$15