Kangaroo Bolognese


  • 1kg kangaroo fillet, finely diced
  • 3 carrots, finely chopped
  • 1 head broccoli, finely chopped
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • 3 x 680g Passata tomato purée
  • 2 tbs dried oregano
  • 2 tbs dried basil
  • 1 tsp sea salt
  • 1/2 tsp cracked pepper


Brown kangaroo meat in large pot, then set aside.

Add onion to pot and cook until soft, then add garlic and other chopped vegetables.

Add kangaroo, herbs and spices and passata.

Bring to boil then lower to a simmer, cooking for 2-3 hours, stirring occasionally.

Serve on healthy pasta or vegetables. Top with cheese or nutritional yeast (dairy-free alternative)

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