Slow-Cooked Emu Ragu with Native Herbs over Pappardelle

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

Rich emu meat slow-cooked with Australian native herbs and tomatoes, served over wide ribbon pasta for a hearty meal. This Australian-inspired pasta recipe, ready in about 200 minutes, pairs emu shoulder meat, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs, trimmed and cubed emu shoulder meat
• 3 tbsp olive oil
• 1 large, diced carrot
• 2, diced celery stalk
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 1/2 cups beef broth
• 1 tsp dried lemon myrtle
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed emu shoulder meat in batches, searing for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced carrot, 2 diced celery stalks, and 1 large diced yellow onion. Cook for 6-7 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Return the browned emu meat to the pot.
4. Step 4: Stir in 28 oz canned crushed tomatoes, 1 1/2 cups beef broth, 1 tsp dried lemon myrtle, 3 fresh thyme sprigs, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and reduce heat to low, cooking gently for 2.5 to 3 hours until meat is tender and sauce thickens, stirring occasionally.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle and cook for 8-10 minutes until al dente, then drain.
7. Step 7: Remove thyme sprigs from the sauce, adjust seasoning if needed, and serve the emu ragu over the pappardelle, garnished with 1/2 cup grated Parmesan cheese.