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Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)
4.0 4 évaluations
Prép. 10min
Total 2h 30min
6 portions
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Ingrédients

  • kangaroo fillet partially frozen and cut into pieces (2 cm)
    500 g
  • celery cut into pieces (approx. 5 cm)
    100 g
  • garlic cloves
    2
  • onion cut into quarters
    1
  • carrot cut into pieces (approx. 5 cm)
    80 g
  • extra virgin olive oil
    50 g
  • canned chopped tomatoes
    400 g
  • red wine
    80 g
  • dried bush tomato (optional)
    50 g
  • ground lemon myrtle
    ½ tsp
  • ground saltbush
    ½ tsp
  • ground sea parsley
    ½ tsp
  • dried bush tomato powder
    ½ tsp
  • ground pepperleaf
    ½ tsp
  • ground wattleseed
    ½ tsp
  • sea salt
    1 tsp
  • lemon myrtle leaves, crushed
    3
  • cooked pasta of choice

Niveau

facile

Infos nut. par 1 portion

Sodium 405.4 mg
Protides 21 g
Calories 1079.3 kJ / 258 kcal
Lipides 11.4 g
Fibre 4.1 g
Graisses saturées 2.9 g
Glucides 13.9 g

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

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