Slow-Cooked Kangaroo Ragu with Bush Tomato and Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty slow-cooked ragu using lean kangaroo meat enriched with Australian bush tomatoes and robust red wine for a rich, earthy flavor. This australian-inspired beef ready in about 140 minutes pairs lean kangaroo mince, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lean kangaroo mince
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1/4 cup, chopped dried bush tomatoes
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef stock
• 1 tsp chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley
• 12 oz pasta of choice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 5-7 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and 1/4 cup chopped dried bush tomatoes, cooking for 1 minute until fragrant.
3. Step 3: Increase heat to medium-high, add 1 lb lean kangaroo mince, and cook for 6-8 minutes, breaking up the meat, until browned evenly.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to loosen browned bits, and simmer until reduced by half, about 5 minutes.
5. Step 5: Stir in 14 oz canned crushed tomatoes, 1 cup beef stock, 1 tsp chopped fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
6. Step 6: Cover partially and slow cook for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and the flavors meld.
7. Step 7: Meanwhile, cook 12 oz pasta according to package instructions until al dente, then drain.
8. Step 8: Serve the kangaroo ragu over pasta, garnished with 2 tbsp chopped fresh parsley.