Slow-Cooked Kangaroo Ragu over Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Tender slow-cooked kangaroo meat simmered in a rich tomato and red wine sauce, served over wide pappardelle pasta for a uniquely Australian twist on Italian ragu. This australian-inspired pasta ready in about 150 minutes pairs (450 g) kangaroo shoulder, diced, olive oil, medium (100 g) carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 (450 g) kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 large (150 g) yellow onion, finely chopped
• 1 medium (100 g) carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz (400 g) canned crushed tomatoes
• 1 cup (240 ml) dry red wine
• 1 cup (240 ml) beef broth
• 2 fresh rosemary sprigs
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz (340 g) pappardelle pasta
• 2 tbsp fresh parsley, chopped
• 1/2 cup (50 g) grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 6-8 minutes.
2. Step 2: Add 1 large finely chopped yellow onion, 1 diced medium carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom to release browned bits, and simmer for 5 minutes until reduced by half.
5. Step 5: Add 14 oz crushed canned tomatoes, 1 cup beef broth, 2 fresh rosemary sprigs, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
6. Step 6: Cover pot partially and cook on low heat for 2 hours, stirring occasionally, until kangaroo is tender and sauce thickens.
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: Remove rosemary sprigs from the ragu. Toss pasta with the kangaroo ragu, sprinkle 2 tbsp chopped fresh parsley and 1/2 cup grated Parmesan cheese before serving.