Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle
Tender slow-cooked kangaroo meat simmered with native bush tomatoes and herbs, served over fresh tagliatelle pasta. This australian-inspired beef ready in about 170 minutes pairs kangaroo shoulder, diced, olive oil, medium carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 carrot, diced
- 1 celery stalk, diced
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 cup bush tomatoes (or dried tomatoes), chopped
- 1 cup red wine
- 2 cups beef stock
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 12 oz tagliatelle pasta
- 1/2 cup Parmesan cheese, grated
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for about 6-8 minutes. Remove and set aside.
- Step 2: In the same pot, add 1 diced carrot, 1 diced celery stalk, and 1 large diced yellow onion. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return the kangaroo to the pot with 1 cup chopped bush tomatoes, 1 cup red wine, and 2 cups beef stock. Add 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2 1/2 hours until meat is tender and sauce has thickened.
- Step 4: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz tagliatelle and cook for 7-9 minutes until al dente. Drain.
- Step 5: Serve the kangaroo ragu over the tagliatelle, topped with 1/2 cup grated Parmesan cheese.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo shoulder, diced from drying out.
Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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