Spaghetti bolgnaise and salad


Kangaroo is a cheap, nutritious meat that's low in saturated fat and high in iron and protein.
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  • 8
  • 15
  • 10
  • 15
  • Easy
Nutrition per serve
  • Energy 1703.8kJ
  • Protein 37.3g
  • Total fat 5.6g
  • - saturated fat 1.1g
  • Carbohydrate 44.9g
  • Fibre 11.3g
  • Sodium 274.4mg


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 1kg kangaroo mince
  • 200g mushrooms, sliced
  • 3 tablespoon dried Italian herbs
  • Pepper to taste
  • 1 celery stick, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 800g canned crushed tomatoes
  • ¼ cup tomato paste
  • 250mL reduced salt stock
  • 500g pasta spirals or whatever shape you prefer
  • A pack of salad leaves


  1. Prepare vegies.
  2. Heat oil in a large frying pan.
  3. Add onion, garlic, carrot, celery, mushrooms, zucchini and cook on a medium heat for 5 or so minutes. Cook until the onion is soft.
  4. Increase the heat to high and add the mince. Cook for 5 minutes or until the meat is browned and cooked through.
  5. Add the tomatoes, tomato paste, stock and herbs. Stir to combine well and bring to a simmer.
  6. Cook pasta as per the packet instructions till it is el dente (firm to the bite – this has a lower GI than soggy pasta).
  7. Serve with salad leaves.

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Provider Acknowledgement

By Amanda Callaghan RN CDE

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