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Kangaroo Bolognese with Wholemeal Tagliatelle

In Italy, slow-cooked bolognese is traditionally made with pork and veal, but here kangaroo is used as it is extremely lean. Substitute any lean meat if kangaroo is not available.

Kangaroo Bolognese with Wholemeal Tagliatelle


  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 2 stalks celery, finely diced
  • 2 small carrots, finely diced
  • 500 g (1 lb) kangaroo mince or other very lean meat
  • 4 tomatoes, diced
  • 1/2 cup (125 ml) red wine
  • 1/2 cup (125 ml) low-fat milk
  • 400 g (14 oz) wholemeal (whole-wheat) tagliatelle
  • 12 fresh basil leaves, torn
  • grated parmesan, to serve


  1. Heat the oil in a large saucepan. Cook the onion over low heat for 10 minutes, until starting to colour. Add the garlic and cook for 3 minutes. Add the celery and carrots. Cook, stirring, for 15 minutes, until soft.
  2. Add the kangaroo meat and cook over medium heat, stirring, until browned. Add the tomatoes, red wine and milk. Bring to a boil, then reduce the heat to low and very gently simmer for 2–4 hours.
  3. Cook the tagliatelle in a large saucepan of boiling water for 12–15 minutes or according to the packet instructions, until al dente. Drain the pasta and add to the sauce, gently stirring to coat. Serve with the basil and parmesan.


Tip Lean meat is a mineral-rich source of complete protein. For the lowest fat content (and more beneficial types of fat) look for grass-fed, wild or free-range types of meat and poultry.


Serves 4
Preparation: 10 minutes
Cooking: 4 hours 30 minutes



Pasta: 125 Classic & Contemporary Recipes is out now. From traditional favourites to weekday suppers, you’ll find the perfect dish. Available from Reader’s Digest.

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ISBN: 978-1-925306-06-04

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