Slow-Cooked Kangaroo Ragu with Bush Tomato and Fettuccine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A rich and savory slow-cooked kangaroo ragu infused with native bush tomatoes served over tender fettuccine pasta. This australian-inspired pasta ready in about 200 minutes pairs kangaroo shoulder, diced, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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, finely chopped yellow onion
• 1 large, finely diced carrot
• 1, finely diced celery stalk
• 4, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/4 cup bush tomatoes (dried), chopped
• 1 cup red wine
• 1 cup beef broth
• 1 sprig fresh rosemary
• 12 oz fettuccine pasta
• 1/2 cup, grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped yellow onion, 1 large finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Return the kangaroo to the pot and pour in 1 cup red wine to deglaze, scraping the bottom for 2 minutes.
4. Step 4: Stir in 14 oz crushed canned tomatoes, 1/4 cup chopped dried bush tomatoes, 1 cup beef broth, and 1 sprig fresh rosemary. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Reduce heat to low, cover, and let simmer gently for 2.5 to 3 hours until the meat is tender and the sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook for 10-12 minutes until al dente, then drain.
7. Step 7: Remove the rosemary sprig from the ragu and toss the sauce with the drained pasta. Serve with 1/2 cup grated parmesan cheese sprinkled on top.