Kangaroo bolognese recipe

Who would have thought kangaroo mince would be sooooo much cheaper than premium beef? 1kg of Macro Meat’s kangaroo mince was only $7.85 at Coles – very low in fats, a source of omega 3, iron and B-group vitamins, free from antibiotics and growth hormones. Great for ‘almost’ vegetarians as the animals are not farmed, they live wild and are ‘harvested’ (ie culled) from primary producer properties where they are considered to be pests. Read more about the kangaroo industry

This recipe serves 4.


  • half a kilo of kangaroo mince
  • tablespoon of butter or a slurp of oil
  • 1 small onion, chopped
  • clove of garlic, chopped
  • tin of peeled and chopped tomatoes (including the juice)
  • 50gr sachet tomato paste
  • 2 handfuls mushrooms (the little ones), chopped
  • 1 small zucchini, sliced
  • seasoning to taste (pepper, oregano, basil, etc)


In a frypan that has a lid fry the onion and garlic in butter or oil until soft. Add the mince, breaking it up and stirring, until browned.

Add the tin of tomatoes, tomato paste and seasoning, stir through and bring to the boil.

Add the lid and cook on a low heat for half an hour. Add the mushrooms and stir through. If you think it’s looking a little dry add half a glass of water at this point. Put the lid back on and cook for another hour, stirring occasionally.

Add the zucchini, stir through and put the lid back on. Cook another 20 to 30 minutes. If you think it’s still too wet cook for another 10 minutes or so with the lid off.

Serve with your favourite pasta.


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