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Recipe

A Bite To Eat With Alice: Kangaroo bolognaise

Prep time: 
10
Cook time: 
30
Skill level: 
Low
Serves: 
4
A kangaroo bolognese with pasta, topped with parmesan, in a serving bowl

Serve the kangaroos bolognaise with a dollop of bush tomato chutney, and chopped parsley and finish with grated parmesan. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Mark Olive is a renowned Australian chef and advocate for sustainability and Indigenous Australian culture.

Mark, a Bundajalung man, joined Alice in the kitchen and brought in kangaroo meat.

He loves cooking with kangaroo and shared this recipe, which is easy enough for anyone to try.

Kangaroo bolognese cooking in a pan

Stir the browned kangaroo mince through the tomato and herb mix and cook on a medium heat. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Kangaroo bolognaise

Prep time: 
10
Cook time: 
30
Skill level: 
Low
Serves: 
4

Ingredients

Method

  1. In a large non-stick saucepan, heat 50ml of oil and fry off the kangaroo mince, until all browned. Set aside.
  2. Bring a large saucepan of salted water to the boil and cook spaghetti until al dente.
  3. Return non-stick saucepan to cooktop, heat remaining oil on high and sauté onions, until translucent with celery and garlic. Add crushed tomatoes, basil, parsley, bush tomato powder and diced tomatoes. Stir through browned kangaroo mince and cook on a medium heat for a further 10 minutes.
  4. Add bush tomato chutney, carrot and ¼ cup water and simmer for another 10 minutes.
  5. In a bowl, serve strained pasta, a ladle of "kangaroonaise", a dollop of bush tomato chutney, and chopped parsley. Finish with grated parmesan.
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