Instant Pot Kangaroo Bolognese
Ingredients
- 1 kg Kangaroo mince.
- 2 Carrots finely diced.
- 2 medium onions finely diced.
- 5-6 medium mushrooms finely diced.
- 2 sticks celery finely sliced.
- 400 g tin organic crushed tomatoes.
- 250 g Leggos organic tomato paste.
- 2 Tbsp olive oil.
- 1-2 cups broth.
- 1/2 cup pickle juice.
- 1/2 cup pineapple juice.
- 1 Tbsp garlic granules or 6 fresh cloves, crushed.
- 1 Tbsp dried rosemary.
- 1 Tbsp basil dried.
- 1 Tbsp oregano dried.
- 1 Tbsp parsley dried.
- 1/2 tsp cayenne pepper.
- salt and pepper to taste.
- 200 g liver minced (optional).
- 2 Tbsp Gelatin Health Beef gelatin optional
Instructions
- Prepare all your vegetables. If you have a Themo mix or food processor you can roughly chop the vegetables in that, otherwise cutting by hand is just fine.
- Pour your olive oil into the instant pot and add your onion and garlic, sauté until lightly browned. Add the mince, herbs and spices and liver (if using) sauté until the mince is browned.
- Add your remaining ingredients. Stir to incorporate and set your pot to pressure cook for 60 minutes.
- Toward the end of the cooking time, prepare your noodles. We like to use chickpea pasta for extra fibre. You could use regular organic wheat pasta or even zucchini noodles for a lower carb option.
- Top with bolognese sauce once ready and sprinkle with some parmesan.
Notes
If you're a little pressed for time, it is possible to cook this for about 40 mins, but i do find the longer time makes the sauce much richer and bolder in flavour.
This dish freezes very well, it usually makes 3 portions for our family, so it’s great to know I’ll have 2 easy weeknight meals up my sleeve which I can utilise on busy days.
Try serving it over baked potato or sweet potato with a salad on the side.
Cook up some rice and mix it with the bolognese and stuff some peppers or zucchini for a twist. I also use this recipe to make our Lasagne, which once again I usually make 3-4 containers, so we’ll eat one and freeze the remaining portions for easy weeknight meals.
Cook up some rice and mix it with the bolognese and stuff some peppers or zucchini for a twist. I also use this recipe to make our Lasagne, which once again I usually make 3-4 containers, so we’ll eat one and freeze the remaining portions for easy weeknight meals.