Kangaroo Bolognese Recipe

Kangaroo Bolognese Recipe

kangaroo meat

Hi Everyone,

Given I post photos of what I eat pretty much every day, it would be clear to many of you by now that I am not such a huge meat eater these days. Having said that, I by no means give myself any sort of title when it comes to my dietary patterns (I find that a touch redundant).

As time goes on, besides the fact that I enjoy both the taste and how I feel on a predominantly vegetarian diet, I also find myself thinking about the environmental impact my meat consumption has on the globe, and when I way it all up, I end up veering towards alternatives for my protein sources.

I do however have a soft spot for bolognese and for years I enjoyed eating it with a whole lot of broccoli underneath (call me crazy if you will, I don’t mind, I generally love the taste as well as enjoy how satisfied I feel after consuming it).

kangaroo meat

Since returning to Australia where I have access to lean kangaroo meat which is a game meat that is culled and done so in an environmentally friendly way, I have found that I have been leaning towards this as my meat source, and my body feels grateful for this super charge in B12, Iron and Zinc that is being offered.

In addition, it provides an abundance of omega 3’s and CLA, of which I have always been a fan, being able to see changes in the leanness of my body when I consume both these nutrients in higher doses.

So today I bring to you my kangaroo meat bolognese recipe, it takes about 15 minutes, and can be modified as per your desire when it comes to herbs, spices and extra veggies you want to add in!

kangaroo meat

Kangaroo Bolognese Recipe

Ingredients:

400g kangaroo mince

1/3 red onion sliced thinly

1 tbsp Garlic infused EVOO

1 x can diced tomatoes (I sometimes get the one with added herbs in it, just make sure you go for varieties that don’t have loads of additives and preservatives through it)

1 x 20g sachet tomato paste (no added sugar or salt)

1 x diced tomato

2 x grated carrots (I use a peeler and make ribbons)

Side note: You could easily add in some zucchini, celery and more tomatoes should you desire.

Herbs and spices:

3 x crushed garlic cloves and/or cold pressed garlic infusion spray to taste

1 bunch fresh basil and/or cold pressed basil infusion spray to taste

Cold pressed oregano infusion spray to taste

Cracked pepper and sea salt to taste

Turci cold pressed herbal infusion sprays

Method:

Heat the oil in a pan and add the garlic and onion, sauté for a couple of minutes and begin adding in the mince.

After a couple of minutes when the mince is beginning to change colour add in the carrots, cook for a further minute, add in remaining ingredients (except infusion sprays, these are added at the end).

Continue to stir and cook on low heat for a few minutes to reduce the liquid and thicken the mixture.

Remove from stove whilst it is still quite moist, mixture appears to be well combined, but whilst the meat is still rich in colour (kangaroo meat dries out quite quickly, so you don’t want to overcook this).

Once you have removed this from the stove top, spray on the variety of cold pressed infusion sprays as per your desire, plus any additional salt or pepper.

I serve mine over a bed of cooked broccoli or mung bean and edamame pasta to boost up the fibre and antioxidant component of the meal!

kangaroo meat

There you have it, super simple, very high protein, and even environmentally friendly.

Until next time,

TD x