1. In a large nonstick saucepan, heat 50 mls of the olive oil and sauté off the onions until translucent with the celery and garlic set aside.
  2. Return saucepan on high heat and add remaining oil and fry off kangaroo mince.
  3. Add tinned tomatoes, tomatoes, all the herbs (save some of the parsley for garnish) and on a medium heat cook for 10 minutes.
  4. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet directions.
  5. Add bush tomato chutney and grated carrot and simmer for 10 minutes.
  6. Into a bowl serve strained pasta, a ladle of kangaroonaise, a dollop of bush tomato chutney and chopped sea-parsley
  7. Finish with grated parmesan.
  8. Serve and enjoy with family and friends!