Slow-Cooked Emu Ragù with Bush Tomato and Native Pepperberry

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

A rich, slow-cooked emu ragù infused with bush tomato paste and peppery native pepperberries, served over creamy mashed potatoes. This australian-inspired slow cooker ready in about 140 minutes pairs emu mince, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 120 min Serves 4 Australian cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1 large finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and translucent.
  2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring continuously to prevent burning.
  3. Step 3: Add 500 g emu mince to the pot, breaking it up with a spoon. Cook for 8 minutes, stirring occasionally, until browned and no longer pink.
  4. Step 4: Stir in 3 tbsp bush tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 1/2 cup red wine and simmer for 3 minutes until reduced slightly.
  6. Step 6: Add 400 g canned crushed tomatoes, 1 cup beef broth, 1 tsp crushed native pepperberries, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
  7. Step 7: Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally until sauce thickens and flavors meld.
  8. Step 8: Serve hot emu ragù spooned over warm mashed potatoes.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Emu Ragù with Bush Tomato and Native Pepperberry take to make?

Total time is about 140 minutes (20 min prep + 120 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-Cooked Emu Ragù with Bush Tomato and Native Pepperberry?

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-Cooked Emu Ragù with Bush Tomato and Native Pepperberry?

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-Cooked Emu Ragù with Bush Tomato and Native Pepperberry 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-Cooked Emu Ragù with Bush Tomato and Native Pepperberry?

Australian slow cooker 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.

Related recipes