Slow-Cooked Kangaroo Ragù with Macadamia Nut Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich slow-cooked kangaroo ragù simmered in tomatoes and served with a creamy macadamia nut pesto over pappardelle pasta. This australian-inspired beef ready in about 150 minutes blends kangaroo shoulder, diced, olive oil, medium carrot, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 kangaroo shoulder, diced
• 2 tbsp olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup, toasted macadamia nuts
• 1 cup fresh basil leaves
• 1/2 cup parmesan cheese, grated
• 1 tbsp lemon juice
• 1/3 cup extra virgin olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and sear for 5-7 minutes until browned on all sides.
2. Step 2: Stir in 1 finely diced carrot, 1 finely diced celery stalk, and 1 large finely diced yellow onion. Cook for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly.
5. Step 5: Add 28 oz canned crushed tomatoes, 1 sprig fresh rosemary, 2 sprigs fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Lower heat to a gentle simmer, cover, and cook for 2 hours, stirring occasionally until the meat is tender and sauce thickens.
6. Step 6: While the ragù cooks, prepare the macadamia nut pesto by blending 1/2 cup toasted macadamia nuts, 1 cup fresh basil leaves, 1/2 cup grated parmesan cheese, 1 tbsp lemon juice, and 1/3 cup extra virgin olive oil in a food processor until smooth.
7. Step 7: Bring a large pot of salted water to boil, add 12 oz pappardelle pasta, and cook for 8-10 minutes until al dente. Drain pasta, reserving 1/2 cup pasta water.
8. Step 8: Toss the pasta with the kangaroo ragù, adding reserved pasta water as needed for a silky texture, and serve topped with dollops of macadamia nut pesto.