Kangaroo Bolognaise


  • 1 kg kangaroo mince
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 400g can chopped tomatoes
  • 1 cup beef stock
  • 300g dried pasta
  • Grated cheese


Heat oil in a large pan over medium heat. Cook onion and garlic for 3 to 4 minutes or until onion has softened. Increase heat to medium-high. Add oregano, cook for 1 minute until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes until browned. Add tomato paste. Cook, stirring, for 1 minute. Add tomato and stock. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, stirring occasionally, for 30 to 40 minutes or until thick. Cook pasta to packet instructions and drain, add to mince sauce, stir through. Season with salt and pepper. Top with grated cheese, serve. Serves 4-6.