Looking to make a tasty meal to dine in at home on a cold, wintry evening?

Without jet setting off to faraway lands, you can experience the wondrous flavours of Australian Indigenous cuisine with this Kangaroo Bolognese home cooking recipe prepared by Australian Indigenous Chef Mark Olive. The scrumptious ‘kangaroonaise’ is bound to satisfy your taste buds. Not only did we polish off our plates, we promptly went back for seconds with this recipe!

Ingredients

• 100 ml Olive oil

• 1x Stick of celery, diced

• 1x Onion diced

• 1x Crushed garlic clove

• 1 kg Kangaroo mince

• 375 ml Tinned tomatoes, crushed

• 1 tsp Dried basil

• 1/2 cup Sea-parsley

• 2 tsp Ground bush tomato -

(Sub: Ground tomato powder)

• 2 Tomatoes, diced

• 1x Carrot, grated

• 250 ml Bush Tomato Chutney

• Saltbush (Sub: Salt)

• Mountain Pepper-leaf (Sub: Black pepper)

• 1x Packet of spaghetti

• Grated parmesan

Method

1. In a large non-stick saucepan, heat 50 ml of the olive oil and sauté off the onions until translucent with celery and garlic. Set aside.

2. Return saucepan on high heat and add remaining oil. Fry off the minced kangaroo.

3. Add crushed tomatoes and all of the herbs (save some of the parsley for garnish) and cook for 10 minutes on medium heat.

4. On a cooktop, prep pasta! Boil a saucepan of salted water and start to cook pasta until al dente.

5. Add remaining bush tomato relish and grated carrot and simmer for 10 minutes.

6. In a bowl, serve strained pasta, a ladle of kangaroonaise, a dollop of bush tomato relish, and chopped sea-parsley.

7. Finish with grated Parmesan.

ABOUT CHEF MARK OLIVE

Mark Olive, aka ‘The Black Olive’, has been a Chef for over 30 years and has become a well-known Australian icon with his charismatic style and creative approach to food. Mark’s passion for fusing native food and culture with contemporary lifestyle cooking has led to an international profile specializing in gourmet Australian Indigenous Cuisine. He created and starred in his own television series ‘The Outback Cafe’, as a host on SBS “A Chef’s Line”, “On Country Kitchen”, “Good Cooks” and various other cooking, lifestyle and travel shows nationally and globally.

As a Bundjalung Man, Mark’s family originated from the Northern Rivers region in NSW. Born in Wollongong, on Australia's south coast, he became interested in cooking as a child, watching his mother and aunts prepare meals. It fascinated him. He trained under a European chef and has worked in a number of kitchens around the globe.