Kangaroo Bolognese with Wholemeal Tagliatelle | Reader's Digest New Zealand
In Italy, slow-cooked bolognese is traditionally made with pork and veal, but here kangaroo is used as it is extremely lean. Substitute any lean meat if kangaroo is not available.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Colander
- Kitchen timer
- Serving bowl
- Grater
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 2 stalks celery, finely diced
- 2 small carrots, finely diced
- 500 g (1 lb) kangaroo mince or other very lean meat
- 4 tomatoes, diced
- 1/2 cup (125 ml) red wine
- 1/2 cup (125 ml) low-fat milk
- 400 g (14 oz) wholemeal (whole-wheat) tagliatelle
- 12 fresh basil leaves, torn
- grated parmesan, to serve
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