Slow-Cooked Emu Ragù with Bush Tomato and Fresh Tagliatelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich emu ragù simmered with native bush tomatoes and aromatic herbs, served over fresh tagliatelle for a uniquely Australian pasta experience. This australian-inspired pasta ready in about 130 minutes pairs ground emu meat, olive oil, medium carrot, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 500 g ground emu meat
• 3 tbsp olive oil
• 1 medium carrot, finely diced
• 1 stalk celery stalk, finely diced
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1/3 cup dried bush tomatoes, chopped
• 400 g canned crushed tomatoes
• 1/2 cup dry red wine
• 2 tsp fresh thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 400 g fresh tagliatelle pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely diced carrot, 1 finely diced celery stalk, and 1 medium finely diced yellow onion. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 500 g ground emu meat and cook, breaking it up with a spoon, for 5-6 minutes until browned.
3. Step 3: Pour in 1/2 cup dry red wine and simmer for 3 minutes to reduce slightly. Add 1/3 cup chopped dried bush tomatoes, 400 g canned crushed tomatoes, 2 tsp fresh thyme, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir well.
4. Step 4: Reduce heat to low and cover partially. Simmer the ragù gently for 1.5 hours, stirring occasionally, until thickened and flavors meld.
5. Step 5: Meanwhile, cook 400 g fresh tagliatelle in a large pot of salted boiling water for 3-4 minutes until al dente, then drain.
6. Step 6: Toss the tagliatelle with the ragù and serve topped with 1/2 cup grated Parmesan cheese for a hearty dish showcasing native bush ingredients.