Slow-Cooked Emu Ragu with Finger Lime and Wild Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A rich emu meat ragu slow-cooked with native Australian finger lime and wild herbs, served over buttered pappardelle pasta. This australian-inspired pasta ready in about 90 minutes pairs emu mince, olive oil, medium, diced carrot 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.

Ingredients

• 1 lb emu mince
• 2 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 2 tbsp finger lime pearls
• 1 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 2 tbsp butter
• 1/4 cup, grated parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 diced medium carrot, 1 diced celery stalk, and 1 diced yellow onion; sauté for about 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Increase heat to medium-high and add 1 lb emu mince, breaking it up with a spoon; cook until browned and no longer pink, about 7 minutes.
4. Step 4: Pour in 1/2 cup red wine and simmer for 3 minutes to reduce slightly.
5. Step 5: Stir in 14 oz canned crushed tomatoes, 1 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Reduce heat to low, cover partially, and let the ragu simmer gently for 1 hour, stirring occasionally.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz pappardelle pasta for 8-10 minutes until al dente, then drain.
8. Step 8: Stir 2 tbsp butter into the drained pasta to coat.
9. Step 9: Just before serving, gently fold 2 tbsp finger lime pearls into the ragu for bursts of citrus flavor.
10. Step 10: Plate the buttered pappardelle, spoon the emu ragu over it, and garnish with 1/4 cup grated parmesan cheese.