Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 recipe, ready in about 120 minutes, pairs kangaroo mince, olive oil, 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.

Ingredients

• 1 lb kangaroo mince
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 large, diced carrot
• 1, diced celery stalk
• 1 cup crushed bush tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped macadamia nuts
• 2 tbsp, chopped fresh basil
• 12 oz pasta (tagliatelle or fettuccine)

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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.