Slow-Braised Emu Ragu with Native Pepper and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and hearty slow-braised emu ragu seasoned with native Australian pepper and ripe tomatoes, perfect over fresh pappardelle pasta. This australian-inspired pasta ready in about 130 minutes pairs emu mince, olive oil, medium yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 110 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely diced yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-7 minutes until vegetables soften and become fragrant.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Increase heat to medium-high and add 1 lb emu mince, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and no longer pink.
  4. Step 4: Stir in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 cup beef stock, 1 tsp dried oregano, 1 tsp native mountain pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
  5. Step 5: Cover the pot partially and let the ragu braise slowly for 1.5 hours, stirring occasionally, until thickened and flavors meld.
  6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente. Drain pasta.
  7. Step 7: Serve the emu ragu over the pappardelle pasta and garnish with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Slow-Braised Emu Ragu with Native Pepper and Tomato take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Emu Ragu with Native Pepper and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep emu mince from drying out.

Can I substitute ingredients in Slow-Braised Emu Ragu with Native Pepper and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Emu Ragu with Native Pepper and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Emu Ragu with Native Pepper and Tomato?

Australian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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