Slow-Cooked Kangaroo Ragu with Macadamia and Tomato

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender slow-cooked kangaroo meat simmered with tomatoes and finished with crunchy Australian macadamia nuts for a rich, earthy ragu. This Australian-inspired beef recipe, ready in about 180 minutes, pairs kangaroo shoulder, diced, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 lbs kangaroo shoulder, diced
• 2 tbsp olive oil
• 1 large, diced carrot
• 2, diced celery stalk
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 28 oz can canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup, roughly chopped macadamia nuts
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown the meat on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced carrot, 2 diced celery stalks, and 1 diced yellow onion. Sauté for 5 minutes until softened and fragrant, then add 4 minced garlic cloves and cook for another minute.
3. Step 3: Return the browned kangaroo meat to the pot. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
4. Step 4: Add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well, bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Cook the ragu gently for 2 1/2 hours, stirring occasionally, until the meat is very tender and the sauce thickens.
6. Step 6: Just before serving, stir in 1/2 cup roughly chopped macadamia nuts and 2 tbsp chopped fresh parsley for texture and freshness.