Name: Kangaroo Bolognese with Mushrooms, Carrot, and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12.5 oz Kangaroo mince; 0.25 cup Yellow onion; 0.5 cup Cremini mushrooms; 0.25 cup Carrot; 0.25 cup Tinned crushed tomatoes; 1 cup Baby spinach; 0.5 tsp Garlic powder; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Water

Kangaroo Bolognese with Mushrooms, Carrot, and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kangaroo Bolognese with Mushrooms, Carrot, and Spinach

Sautéed kangaroo mince simmered with earthy mushrooms and sweet carrots in a rich tomato base, finished with a handful of fresh, vibrant spinach.

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NUTRITION

Protein

84.1g

Fat

14.6g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

12.5 oz Kangaroo mince

0.25 cup Yellow onion

0.5 cup Cremini mushrooms

0.25 cup Carrot

0.25 cup Tinned crushed tomatoes

1 cup Baby spinach

0.5 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Water

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PREPARATION

1
Heat a large non-stick skillet over medium-high heat until hot.
2
Add the kangaroo mince, diced onion, sliced mushrooms, and finely diced carrot to the skillet.
3
Cook for 8 to 10 minutes, using a spatula to break the meat into small crumbles, until the kangaroo is fully browned and the vegetables have softened.
4
Stir in the tinned crushed tomatoes, garlic powder, dried oregano, sea salt, and black pepper until well combined.
5
Pour in the water to create a saucy consistency, then reduce the heat to low and simmer for 5 minutes to meld the flavors.
6
Add the fresh baby spinach to the pan and stir gently for 1 minute until the leaves are just wilted.
7
Transfer the bolognese to a bowl and serve immediately while hot.