Step 1

Heat oil in a large, heavy-based saucepan over high heat; cook minced kangaroo, onion, garlic and oregano for 10 minutes or until browned, breaking up any lumps with a wooden spoon.

Step 2

Add wine; cook for 1 minute. Add tomatoes, stock and sugar; bring to the boil. Reduce heat to medium; cook for 30 minutes or until sauce has reduced and thickened. Season to taste.

Step 3

Cook spaghetti in a large saucepan of boiling, salted water for 12 minutes or until almost tender. Drain.

Step 4

Add spaghetti to sauce; toss to combine. Serve topped with olives, fetta and extra oregano; drizzle with extra oil.