Roo Bolognese | Scott Gooding Project | Keto Recipe | Health Coach Aus

Nutrition Facts

Servings:
4
Amount Per Serving:
400g g

Calories

193.6

Protein:
21.8 g
Total Carbohydrates:
8.4 g
Sugar:
6.8 g
fibre:
Total Fat:
7.1 g
Saturated:
1.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
424 mg

Roo Bolognese

Kangaroo is considered to be a sustainable food source. As they are native to the land and climate, kangaroo have a smaller impact on the land and environment than other introduced animals that are raised for meat, including low methane output and low water requirements. 
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Serves

forksvg 4

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 00hr 40min

Ingredients

  • 2 tbs olive oil
  • 2 French eschalots - sliced
  • 1 celery - sliced
  • 4 garlic cloves
  • 2 bay leaves
  • 2 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary
  • 500g roo mince
  • 500mls beef broth/stock
  • 600mls tin tomatoes
  • 100mls tomato puree
  • 1 large carrot - sliced
  • 2 large zucchini - cut into ribbons or zoddles
  • 1 tbs olive oil
  • pinch sea salt
  • pinch black pepper

Method:

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  1. In a large saucepan heat the olive oil on a medium heat, add the french eschalots, garlic and celery and saute for 3-4 minutes 
  2. Add the herbs and stir for 1-2 minutes 
  3. Add the mince and turn the heat up to high, brown the mince, constantly stirring 
  4. Once browned add the broth and cook until 75% liquid has gone
  5. Add the carrot, tinned toms and puree and stir through and bring to the boil
  6. Reduce to a simmer, continue to cook for 25 minutes or until reduced to your preference 
  7. Trim and cut the zucchini and set aside in a large bowl
  8. Remove the Bolognese from the heat
  9. Dress the zucchini with olive oil and season 
  10. Serve folded in the mince or underneath on a plate/bowl
  11. Season and serve 

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