Zucchini Linguini with kangaroo Bolognese

I love bolognese, who doesn’t? It’s delicious, quick and easy to make, keeps in the fridge for days and even freezes well. 

Spaghetti bolognese is often the go-to meal when I get home from work and want to whip up something tasty and satisfying for my husband and myself; with the added bonus of leftovers for the next day’s lunch. I will usually use kangaroo mince (it’s much lower in fat that beef mince) and tend to serve it with wholemeal pasta in attempt to make it as healthy and nourishing as possible.

My husband, bless him, has hollow legs. He can eat his body weight in any food, and not gain an ounce of fat. As I don’t possess this talent, I usually have my serving of bolognese with a tiny bit of wholemeal spaghetti and lots of veggies..while enviously watching him devour a mountain of pasta, covered in sauce and melted cheese. 

Not anymore! I now get to have my own mountainous plate of “pasta” which tastes every bit as good as the real thing (actually, better in my opinion!) without overindulging in carbohydrates and calories..and it’s all thanks to my new friend Betty Bossi.

I picked her up at Peter’s of Kensington for around $30 and we’ve been inseparable since. (For the record, i’m in no way affiliated with the brand and/or promoting it-just love the product!)

This gadget allows you to create spaghetti/linguini like strands from most vegetables. It works well with carrot, sweet potato, beetroot, potato, cucumber, onion, radish, parsnip, and my favourite; zucchini.

It’s very simple to use, and comes with clear instructions-but here’s a quick video tutorial to give you an idea: http://www.youtube.com/watch?v=53vJjwIVCNE

 

I used two average sized zucchinis, which gave me enough for dinner and lunch the following day.

(Note: Any of the veggies above can quite easily replace the zucchini in the recipe below-or try a combination.)

 

Ingredients: (Serves 4)

500g kangaroo mince

1 medium brown onion (diced)

1-2 cloves of garlic (crushed)

1 tin of diced tomatoes

1 cup of diced veggies of your choice (i used carrot and green beans)

6 average sized zucchinis

Method:

In a large non-stick pan or pot, heat a small amount of olive oil and sautee the onion and garlic over a medium heat until translucent.

Add the kangaroo mince, constantly stirring and breaking up the meat until it is cooked through.

Add the tinned tomatoes and cup of diced veggies and allow to simmer over a lo-med heat, uncovered, giving it an occasional stir. Add salt and pepper to taste.

Wash the zucchinis and cut them into appropriate lengths for the Betty Bossi, twist them through into a large heat-proof bowl. Pour boiling water over the zucchini so it’s covered, and allow to sit for about 2 minutes before straining. (You can strain instantly if you like your zucchini al dente). Strain it well, otherwise your “pasta” will be watery.

Serve your zucchini linguini and kangaroo bolognese topped with a little grated parmesan or low fat cheese, and enjoy!

Felicity.