Slow-Cooked Kangaroo Ragu with Macadamia and Roasted Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A rich slow-cooked kangaroo ragu infused with roasted tomatoes and finished with crunchy toasted macadamia nuts for a uniquely Australian twist. This australian-inspired pasta ready in about 140 minutes pairs kangaroo mince, olive oil, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 mince
• 2 tbsp olive oil
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 2 cups (about 6 medium tomatoes, halved and roasted) roasted tomatoes
• 1/2 cup dry red wine
• 1 cup beef stock
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup, toasted and chopped macadamia nuts
• 2 tbsp, chopped fresh parsley
• 12 oz pasta (pappardelle or tagliatelle)

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped yellow onion, 1 finely diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves and 1 lb kangaroo mince. Cook, breaking up the meat with a wooden spoon, for 8-10 minutes until browned and no longer pink.
3. Step 3: Pour in 1/2 cup dry red wine and cook for 3 minutes until the liquid reduces slightly. Stir in 2 cups roasted tomatoes, 1 cup beef stock, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally until the sauce thickens and flavors meld.
5. Step 5: Meanwhile, cook 12 oz pasta in boiling salted water until al dente, about 8 minutes. Drain and reserve 1/2 cup pasta water.
6. Step 6: Stir 1/3 cup toasted and chopped macadamia nuts and 2 tbsp chopped fresh parsley into the ragu. Toss the cooked pasta with the sauce, adding reserved pasta water if needed to loosen.
7. Step 7: Serve garnished with extra parsley and macadamia nuts.