Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and hearty slow-cooked Australian ragu using kangaroo meat, enhanced by the tangy flavor of bush tomatoes and crunchy macadamia nuts. This australian-inspired beef ready in about 120 minutes pairs kangaroo mince, olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 105 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, 1 diced large carrot, and 1 diced celery stalk, sauté for 5-6 minutes until softened and fragrant.
  2. Step 2: Add 1 lb kangaroo mince to the pot and cook over medium-high heat, breaking it up with a spoon until browned, about 6-7 minutes.
  3. Step 3: Stir in 1 cup crushed bush tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low.
  4. Step 4: Cover and let the ragu cook gently for 1.5 hours, stirring occasionally until thickened and flavors meld.
  5. Step 5: While ragu simmers, bring a large pot of salted water to boil and cook 12 oz pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
  6. Step 6: Stir 1/4 cup chopped macadamia nuts and 2 tbsp chopped fresh basil into the ragu. Add pasta and 1/4 cup reserved pasta water, tossing to coat evenly.
  7. Step 7: Serve immediately with extra basil and macadamia nuts for garnish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia take to make?

Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo mince from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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