Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

4.0 4 valutazione

Prep. 10min

Totale 2h 30min

6 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 405.4 mg

Proteine 21 g

Calorie 1079.3 kJ / 258 kcal

Grassi 11.4 g

Fibre 4.1 g

Grassi saturi 2.9 g

Carboidrati 13.9 g

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Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda

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