Slow-Cooked Kangaroo Ragu with Macadamia and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich and hearty slow-cooked kangaroo ragu infused with aromatic rosemary and crunchy macadamia nuts, served over creamy polenta. This australian-inspired beef ready in about 500 minutes pairs kangaroo shoulder, diced, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 large, finely chopped yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 cup red wine
• 1 tbsp, chopped fresh rosemary
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup, roughly chopped macadamia nuts
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced kangaroo shoulder and sear for 5-6 minutes until browned on all sides. Transfer kangaroo to a slow cooker.
2. Step 2: In the same skillet, add 1 large finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine, scraping browned bits from the pan, and simmer for 3 minutes.
4. Step 4: Transfer the vegetable mixture to the slow cooker with kangaroo. Add 14 oz crushed tomatoes, 1 cup beef broth, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Cover and cook on low for 6-8 hours until the meat is tender and the sauce thickens.
6. Step 6: About 30 minutes before serving, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta, then reduce heat to low and cook for 20-25 minutes, stirring frequently until thickened.
7. Step 7: Remove polenta from heat and stir in 2 tbsp butter and 1/4 cup grated Parmesan cheese until creamy.
8. Step 8: Stir 1/3 cup roughly chopped macadamia nuts into the ragu just before serving. Serve the kangaroo ragu over the creamy polenta.