Slow-Cooked Kangaroo Ragu with Bush Tomato and Tagliatelle

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender slow-cooked kangaroo meat simmered with native bush tomatoes and herbs, served over fresh tagliatelle pasta. This Australian-inspired beef recipe, ready in about 170 minutes, pairs kangaroo shoulder, diced, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the kangaroo ragu over the tagliatelle, topped with 1/2 cup grated Parmesan cheese.