Spaghetti bolognaise and salad


Kangaroo is a cheap and nutritious meat – it’s low in saturated fat and high in iron and protein.
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  • 8
  • 15
  • 10
  • 20
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
  • 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 five or so minutes. Cook until the onion is soft.
  4. Increase the heat to high and add the mince. Cook for five more 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 al 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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