Italian Style Kangaroo Ragout

with roasted cinnamon pumpkin boats

Prep time: 5 min

Cooking time: 45 min for pumpkin boats 15 min for ragout

Feeds x 4 people

What you'll need

400g kangaroo mince
1 tbsp extra virgin olive oil (EVOO)
1 tsp crushed garlic
½ red onion, diced
1 can crushed tomatoes
2 tbsp tomato paste
1 fresh tomato, diced
1 carrot peeled into ribbons
2 tbsp mixed Italian herbs
salt and pepper to taste

Butternut pumpkin boat:
1 butternut pumpkin cut in half
EVOO spray
1 tsp cinnamon
salt and pepper to taste

FAT: 1.2  CAL: 227

How to cook it

Place both halves of the butternut pumpkin onto an oven proof tray, spray with EVOO, sprinkle ½ a teaspoon of cinnamon onto each half, and add a touch of salt and pepper to taste

Place in a preheated 180 degree oven and bake for approximately 45 minutes or until the pumpkin appears to be caramelizing.

Heat pan and saute red onion and garlic in the EVOO.

Add mince and start to brown the meat.

Add mixed herbs, diced tomato and carrot ribbons and cook for a further minute.

Add canned tomato and tomato paste and mix through until all ingredients are well combined.

Add salt and pepper to taste.

Reduce heat slightly and continue to let liquid reduce, continue stirring the mixture to ensure the mince cooks evenly.

After about 8-10 minutes your ragout will be ready to spoon evenly between 4 small bowls and serve alongside the butternut pumpkin boats (1 boat to be shared between 2 people).