Slow-Braised Emu Ragu with Roasted Garlic and Tomato

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

A rich and hearty emu ragu slowly braised with roasted garlic and ripe tomatoes, perfect served over pasta or creamy polenta. This australian-inspired beef ready in about 145 minutes pairs emu mince, whole garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 130 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 6 whole unpeeled garlic cloves on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until soft and caramelized.
  2. Step 2: Heat remaining 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 7 minutes until softened and translucent.
  3. Step 3: Add 1 lb emu mince to the pot, breaking it up with a spoon. Cook for 5 minutes until browned and cooked through.
  4. Step 4: Squeeze the roasted garlic cloves from their skins into the pot, then add 14 oz canned crushed tomatoes, 1/2 cup red wine, 1 sprig fresh rosemary, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
  5. Step 5: Pour in 1 cup water or beef broth, bring to a gentle simmer, then reduce heat to low. Cover partially and let the ragu simmer for 1.5 to 2 hours, stirring occasionally, until thickened and flavorful.
  6. Step 6: Remove rosemary sprig before serving. Serve over pasta, polenta, or mashed potatoes to enjoy the robust flavors.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Emu Ragu with Roasted Garlic and Tomato take to make?

Total time is about 145 minutes (15 min prep + 130 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 Roasted Garlic 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 Roasted Garlic 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 Roasted Garlic 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 Roasted Garlic and Tomato?

Australian beef 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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