Slow-Cooked Kangaroo Ragu with Bush Tomato

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A rich, slow-cooked kangaroo ragu infused with the sweet tang of bush tomatoes, perfect for serving over polenta or pasta. This Australian-inspired beef recipe, ready in about 200 minutes, pairs kangaroo shoulder, diced, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 kangaroo shoulder, diced
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1/4 cup dried bush tomatoes, chopped
• 1/2 cup red wine
• 1 cup beef broth
• 2 fresh thyme sprigs
• 1 tsp sea salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 brown on all sides for about 5 minutes.
2. Step 2: Add 1 medium finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup red wine, scraping the bottom of the pot to loosen browned bits. Cook until the wine reduces by half, about 3 minutes.
5. Step 5: Add 14 oz canned crushed tomatoes, 1/4 cup chopped dried bush tomatoes, 1 cup beef broth, 2 fresh thyme sprigs, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer.
6. Step 6: Reduce heat to low, cover, and cook gently for 2.5 to 3 hours until the kangaroo is tender and the sauce thickens, stirring occasionally.
7. Step 7: Remove thyme sprigs before serving over creamy polenta or pasta.