Slow-Cooked Kangaroo Ragu with Bush Tomato and Quandong

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A rich, slow-cooked kangaroo ragu infused with Australian bush tomato and quandong, served over pappardelle pasta for a rustic, hearty meal. This australian-inspired pasta ready in about 140 minutes pairs kangaroo mince, olive oil, large, 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.

Ingredients

• 1 lb kangaroo mince
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 14 oz canned crushed tomatoes
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tbsp, chopped dried bush tomatoes
• 2 tbsp quandong jam
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/4 cup chopped, for garnish fresh parsley
• 1/2 cup grated, for serving parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until vegetables soften and become fragrant.
2. Step 2: Increase heat to medium-high and add 1 lb kangaroo mince, cooking for 6-8 minutes until browned and no longer pink.
3. Step 3: Pour in 1/2 cup dry red wine and cook for 3 minutes until reduced by half. Stir in 14 oz canned crushed tomatoes, 1 cup beef broth, 1 tbsp chopped dried bush tomatoes, 2 tbsp quandong jam, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Reduce heat to low, cover partially, and let the ragu simmer gently for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente. Drain and set aside.
6. Step 6: Serve the kangaroo ragu atop the pappardelle, garnished with 1/4 cup chopped fresh parsley and 1/2 cup grated parmesan cheese.