Some chefs swear by making their bolognese with a mixture of beef, pork veal and venison, using all venison would seem a bit extravagant, but Kangaroo is so cheap and flavoursome what is stopping you? It is a bit of hassle to make so I normally make a huge batch then freeze it in tiny bags.
Place 1kg of Kangaroo mince and 650g each of onions, celery and carrots, chopped, in a very large pot over a high heat with a tight-fitting lid. Note, do not put any oil in, the lid will keep most of the moisture from the vegetables in and a tiny amount of fat will come from the mince. Stir occasionally for 45-60 mins until the mixture starts to stick to the bottom of the pan. Use a wooden spoon to scrape off the crust and incorporate back into the mix this gives a nice smokey flavour to the sauce, but too much can make the sauce taste bitter. Chop 1/2 bulb of garlic and add it to the pan with 2tsp of ground nutmeg, 2tbsp of dried herbs de provence and 1tbsp of ground black pepper. Stir until the spices become aromatic and pour in 1/2 a bottle of red wine, or a few glugs of cognac, then 12-14 400g jars of tinned tomatoes, 12 crushed juniper berries in a muslin cloth and a stick of cinnamon. Reduce the heat and simmer with the lid off for 3-4 hours, stirring every so often to stop it sticking too much. Season with salt and serve with pasta, fresh basil and olive oil.