Spag-bog-a-roo
Kangaroo is a cheap, nutritious meat that's low in saturated fat and high in iron and protein.
Details
- 8
- 15
- 10
- 15
- Easy
Nutrition per serve
- Energy 1703.8kJ
- Protein 37.3g
- Total fat 5.6g
- - saturated fat 1.1g
- Carbohydrate 44.9g
- Fibre 11.3g
- Sodium 274.4mg
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 1kg kangaroo mince
- 200g mushrooms, sliced
- 3 tablespoon dried Italian herbs
- Pepper to taste
- 1 celery stick, diced
- 1 zucchini, diced
- 1 carrot, diced
- 800g canned crushed tomatoes
- ¼ cup tomato paste
- 250mL reduced salt stock
- 500g pasta spirals or whatever shape you prefer
- A pack of salad leaves
Method
- Prepare vegies.
- Heat oil in a large frying pan.
- Add onion, garlic, carrot, celery, mushrooms, zucchini and cook on a medium heat for 5 or so minutes. Cook until the onion is soft.
- Increase the heat to high and add the mince. Cook for 5 minutes or until the meat is browned and cooked through.
- Add the tomatoes, tomato paste, stock and herbs. Stir to combine well and bring to a simmer.
- Cook pasta as per the packet instructions till it is el dente (firm to the bite – this has a lower GI than soggy pasta).
- Serve with salad leaves.
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Provider Acknowledgement
By Amanda Callaghan RN CDE
