Kangaroo Bolognese

Why not switch up your go-to mince with kangaroo mince this week. High in zinc, iron and very low in fat, it is the perfect way to introduce this gamey meat into your weekly meal prep. 

Prep  15 Mins  | Cook 30 Mins  | Serves 4

Recipe By: Megan Ford  / @megshealingkitchen

INGREDIENTS:

• 4 Tbsp EVOO
• 1 red onion - diced
• 3 large garlic cloves - crushed 
• 2 carrots - grated 
• 1 large red capsicum - diced
• 1/2 cup of riced broccoli and cauliflower stems 
• 1/2 large zucchini - grated
• 500g kangaroo mince
• 1/2-3/4 cup red wine
• 2 large tomatoes - diced
• 1 400g can organic tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano 
• 1/2 tsp sweet paprika
• 1 tsp. dried bouquet garni 
• 2 tbsp Gevity Rx Bone Broth Body Glue - Lemon and Herb
• Salt
• Black pepper
• Chilli - optional

METHOD:

1. In a large pot over medium heat, fry off 2 Tbsp olive oil, onion and garlic until the onion begins to turn translucent
2. Add in the carrot, cook for 2 minutes until soft and combine
3. Mix through the grated broccoli & cauliflower, capsicum, and zucchini. Sauté for 5-10 minutes until they become soft
4. Add in the remaining 2 tbsp olive oil and the kangaroo mince. Let the mince brown and stir occasionally to break apart any clumps 
5. Stir through the remaining ingredients (red wine, diced tomatoes, can of tomatoes, herbs/spices, bone broth body glue, salt, pepper, and chilli), and cook for 25-30 minutes.
6. Serve with zucchini noodles, buckwheat pasta, sautéed kale, or cauliflower rice.
7. Top with nutritional yeast or organic parmesan - optional