Kangaroo Mince Bolognese Recipe

I make this kangaroo mince bolognese when I want a lighter but still rich and comforting pasta dinner. It’s easy, wholesome, and perfect for family meals without feeling heavy.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4 People

Course: Dinner, Main Course

Cuisine: Italian-Inspired, Modern Australian

Calories: 580

Ingredients Equipment Method Notes

Ingredients

2 tbsp Olive oil Extra virgin
100 g Pancetta Finely chopped optional
600 g Kangaroo mince Lean
1 medium Brown onion Finely diced
2 medium Carrots Finely chopped
2 stalks Celery Sliced
4 cloves Garlic Crushed
2 tbsp Tomato paste
800 g Chopped tomatoes Canned
300 ml Stock Beef or chicken-style
2 tsp Dried oregano Or Italian herbs
To taste — Salt & black pepper Freshly ground
500 g Spaghetti Or linguine
To serve — Parmesan & basil Fresh

Equipment

Large saucepan Heavy-based works best
Wooden spoon For stirring sauce
Knife Sharp
Chopping board Any size
Large pot For cooking pasta

Method

Step 1

I heat the olive oil in a large saucepan over medium heat and cook the pancetta until lightly crispy.

Step 2

I add the kangaroo mince, season with salt, pepper, and oregano, and cook while breaking it up until browned.

Step 3

I stir in the onion, carrot, celery, and garlic, then cook until softened and fragrant.

Step 4

I mix in the tomato paste and cook it briefly, then pour in the stock and scrape the pan clean.

Step 5

I add the chopped tomatoes, reduce heat to low, cover, and let the sauce simmer for about 45 minutes.

Step 6

I cook the pasta until al dente, adjust the sauce consistency if needed, and serve hot with parmesan and basil.

Notes

I don’t rush the simmering time because kangaroo mince stays tender when cooked gently. This bolognese freezes really well, and I often save half for quick dinners later.