Slow-Cooked Kangaroo Ragu with Cherry Tomatoes and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A hearty slow-cooked ragu using lean Australian kangaroo meat enriched with rosemary and sweet cherry tomatoes, perfect served over pasta or polenta. This Australian-inspired beef recipe, ready in about 135 minutes, pairs kangaroo mince, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 120 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped onion, 1 diced carrot, and 1 diced celery stalk, sauté for 5-6 minutes until softened and fragrant.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Increase heat to medium-high and add 1 lb kangaroo mince, breaking it apart with a spoon, cooking for 6-7 minutes until browned.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1/2 cup red wine, scraping the bottom to deglaze the pot.
  4. Step 4: Add 14 oz canned cherry tomatoes, 1 cup beef broth, 2 fresh rosemary sprigs, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low.
  5. Step 5: Cover and cook gently for 1.5 to 2 hours, stirring occasionally until sauce thickens and meat is tender. Remove rosemary sprigs before serving atop your choice of pasta or creamy polenta.

Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Cherry Tomatoes and Rosemary take to make?

Total time is about 135 minutes (15 min prep + 120 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 Cherry Tomatoes and Rosemary?

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 mince from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Cherry Tomatoes and Rosemary?

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 Cherry Tomatoes and Rosemary 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 Cherry Tomatoes and Rosemary?

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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