Kangaroo Bolognese – Low FODMAP & SIBO Friendly

pennybenjaminMain Meals, Nourish, SuperfoodsLeave a Comment

kangaroo bolognese

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:kangaroo bolognese

  • 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:kangaroo bolognese

  1. Add the mince (broken up), carrot and eggplant to a large saucepan and cook off over medium heat until the meat is browned.
  2. Transfer to your slow cooker, add remaining ingredients, give it a stir and set it on low for 6-7 hours.
  3. Alternatively, add remaining ingredients (use only half the amount of bone broth) to the saucepan, stir and allow to simmer for 20-30mins.
  4. Once cooked, remove sprigs of rosemary, thyme and the bay leaves before serving.
  5. Serve with Zucchini and/or carrot ribbons and Nut Parmesan.

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