Thursday, 23 July 2015

Kangaroo Bolognese

Continuing my theme of using kangaroo mince in everything, I tried out a kangaroo bolognese. Like the mousakka, it was actually an improvement on the original, because of the leaner, tastier quality of the meat. Without all the fat from typical beef mince, the sauce no longer has that thick layer of red oil which coats and stains everything. Instead it's pure bolognese heaven -- fantastic on pasta or as a component of classic lasagne. I seem to be the only one in the universe who insists on mushrooms in bolognese, but whatever. It's not a real Italian sauce anyway, so I can put whatever I like in it!


  • 1kg kangaroo mince
  • 2 brown onions
  • 2 carrots
  • 1-2 sticks celery
  • 500g button or smallish mushrooms
  • 4 cloves of garlic
  • 6 rashers bacon (back or streaky, either is fine)
  • 680g tomato passata or 2x325g tinned tomatoes
  • 150g tomato puree
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp dried red chilli flakes (optional, but I strongly recommend them)
  • glass of red or white wine
  • 1 cup milk or half a cup of cream (optional)
Finely dice the onions and fry with the kangaroo mince, breaking it up and stirring until the mince is brown and the onions are soft. Meanwhile, dice the carrots, finely dice the celery, and cut the small mushrooms in half, or slice them if they are larger. Crush the garlic and snip or cut the bacon into 2cm-long strips. Add the carrots, celery, mushrooms, garlic and bacon to the onion and mince, stir well, and cook until the mushrooms have softened.

Add the tomato ingredients, herbs, wine, and chilli flakes if using. Rinse out the tomato jar or cans with a cup of water and pour into the sauce. Stir until combined, then partly cover and simmer for 2-4 hours, until thickened and delicious. If the sauce starts to dry out, add a little water and completely cover, but don't reduce the cooking time.

Five minutes before serving, add the milk or cream. If you want to keep the bolognese in the fridge and reheat it later, or use it in a lasagne, I suggest not adding the milk or cream until you do come to serve it or use it, as it will keep better.