Slow-Cooked Kangaroo Ragù with Bush Tomato and Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A rich and hearty slow-cooked kangaroo ragù infused with bush tomatoes and robust red wine, perfect for a comforting meal. This australian-inspired beef ready in about 165 minutes pairs kangaroo shoulder, diced, olive oil, medium onion, finely chopped 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 shoulder, diced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic cloves, minced
• 1 cup canned bush tomatoes or sun-dried tomatoes, chopped
• 1 cup dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh basil leaves, chopped
• 12 oz pasta (tagliatelle or pappardelle)

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 5-7 minutes.
2. Step 2: Add 1 finely chopped medium onion, 1 diced medium carrot, 1 diced celery stalk, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 cup chopped canned bush tomatoes or sun-dried tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Pour in 1 cup dry red wine and 1 cup beef broth, scraping the bottom of the pot to release browned bits. Bring to a simmer.
5. Step 5: Reduce heat to low, cover partially, and slow-cook for 2 to 2.5 hours, stirring occasionally, until the kangaroo is tender and sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz tagliatelle or pappardelle pasta for 8-10 minutes until al dente, then drain.
7. Step 7: Stir 2 tablespoons chopped fresh basil into the ragù just before serving. Serve the ragù spooned over the pasta.