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Ingredients
- 500 g kangaroo fillet partially frozen and cut into pieces (2 cm)
- 100 g celery cut into pieces (approx. 5 cm)
- 2 garlic cloves
- 1 onion cut into quarters
- 80 g carrot cut into pieces (approx. 5 cm)
- 50 g extra virgin olive oil
- 400 g canned chopped tomatoes
- 80 g red wine
- 50 g dried bush tomato (optional)
- ½ tsp 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
- 1 tsp sea salt
- 3 lemon myrtle leaves, crushed
- cooked pasta of choice
- Nutrition
- per 1 portion
- Calories
- 258 kcal / 1079.3 kJ
- Protein
- 21 g
- Fat
- 11.4 g
- Carbohydrates
- 13.9 g
- Fiber
- 4.1 g
- Saturated fat
- 2.9 g
- Sodium
- 405.4 mg
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