Slow-Cooked Kangaroo Ragu with Bush Tomato and Macadamia Nuts

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Rich and hearty kangaroo ragu slow-cooked with Australian bush tomatoes and topped with toasted macadamia nuts for a unique nutty crunch. This Australian-inspired beef recipe, ready in about 130 minutes, pairs kangaroo mince, olive oil, yellow onion, diced 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 yellow onion, diced
• 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 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 cup beef broth
• 1/4 cup macadamia nuts, toasted and chopped
• to taste salt
• to taste black pepper
• 12 oz pasta (tagliatelle or pappardelle)

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 medium diced yellow onion, 1 diced carrot, 1 diced celery stalk, and sauté for 5 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 minute more.
2. Step 2: Add 1 lb kangaroo mince and cook, breaking it up with a spoon, until browned all over, about 6 minutes. Pour in 1/2 cup red wine and simmer for 3 minutes until reduced slightly.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1/4 cup chopped dried bush tomatoes, 1 tbsp chopped fresh rosemary, 1 tsp fresh thyme leaves, and 1 cup beef broth. Season with salt and black pepper. Reduce heat to low, cover partially, and simmer gently for 1.5 hours, stirring occasionally until sauce thickens and flavors meld.
4. Step 4: Meanwhile, toast 1/4 cup macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Cook 12 oz pasta according to package instructions until al dente, then drain.
5. Step 5: Toss the drained pasta with the kangaroo ragu, plate, and sprinkle with toasted macadamia nuts for a delicious textural contrast. Serve warm.