In Australia, kangaroo is a very sustainable meat. It’s local, a great source of protein and iron, plus it’s quite lean. Kangaroo is also a fantastic source of zinc and offers a wide range of the B-group vitamins like niacin, B-12, B6, riboflavin and Thiamin. This slow-cooker kangaroo bolognese is s delicious way to enjoy it!
This recipe is low-FODMAP and SIBO-friendly but can be adapted as you like. If you’re not worried about FODMAPs then feel free to add some onion, garlic and other veggies!
Serves 4
Time Slow-cooker version 7 hours, alternative version 45 mins
Ingredients:
- 500g kangaroo mince
- 1 medium carrot, diced
- 1 small eggplant, diced into 2 cm cubed chunks
- 1.5 C homemade or store bought passata
- 1/5 C organic bone broth
- 1/2 C pitted kalamata olives (if desired)
- 3-4 sprigs thyme
- 1 large rosemary sprig
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- salt and pepper to season
To Serve:
- Veggie noodles of choice (low FODMAP/SIBO options carrot & zucchini mixture)
- Parmesan Cheese or Nut ‘Parmesan’
Method:
- Add the mince (broken up), carrot and eggplant to a large saucepan and cook off over medium heat until the meat is browned.
- Transfer to your slow cooker, add remaining ingredients, give it a stir and set it on low for 6-7 hours.
- Alternatively, add remaining ingredients (use only half the amount of bone broth) to the saucepan, stir and allow to simmer for 20-30mins.
- Once cooked, remove sprigs of rosemary, thyme and the bay leaves before serving.
- Serve with Zucchini and/or carrot ribbons and Nut Parmesan.