Slow-Cooked Kangaroo Ragu with Herb Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and hearty kangaroo meat slowly braised with tomatoes and red wine, served over creamy herb-infused polenta. This australian-inspired beef ready in about 130 minutes pairs kangaroo mince, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 110 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and fragrant.
  2. Step 2: Add 1 lb kangaroo mince to the pot and brown for 5 minutes, breaking it up with a spoon until no longer pink.
  3. Step 3: Stir in 14 oz canned crushed tomatoes, 1/2 cup dry red wine, 1 cup beef broth, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover partially, and cook gently for 1.5 hours, stirring occasionally until thickened and rich.
  4. Step 4: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook for 20-25 minutes stirring frequently until thick and creamy.
  5. Step 5: Remove polenta from heat and stir in 2 tbsp unsalted butter, 2 tbsp chopped fresh parsley, and 1/3 cup grated Parmesan cheese until smooth.
  6. Step 6: Serve the kangaroo ragu spooned over warm herb polenta.

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Herb Polenta take to make?

Total time is about 130 minutes (20 min prep + 110 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 Herb Polenta?

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 Herb Polenta?

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 Herb Polenta 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 Herb Polenta?

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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