Kangaroo Bolognese

Ingredients

1 Tbs extra virgin olive oil
1 large brown onion, finely chopped
100 g pancetta, finely chopped
1 carrot, coarsely chopped
2 dried bay leaves
2 garlic cloves, crushed
500 g kangaroo mince
1 cup (250mL) red wine
400 g can tomato puree
2 Tbs tomato paste
2 tsp dried Italian mixed herbs
Cooked spaghetti, to serve
Grated Parmesan, to sprinkle
Chopped flat-leaf parsley leaves, to sprinkle

Method

Heat the oil in a large deep frying pan or saucepan over medium-high heat. Add the onion, pancetta, carrot and bay leaves. Cook, stirring, for 10 minutes or until vegetables begin to soften. Add the garlic and cook, stirring for 1 minute or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 minutes or until browned.

Add the wine and cook, stirring occasionally, for 2 minutes or until wine is reduced by half. Add tomato puree, tomato paste and dried herbs. Stir well to combine. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens.

Divide the spaghetti among serving bowl. Top with the Bolognese and sprinkle with Parmesan and parsley to serve.

Credits: Coles

Photo Credits: Coles