Slow-Cooked Kangaroo Ragu with Macadamia Nut Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A rich slow-cooked kangaroo ragu simmered with tomatoes and herbs, topped with a crunchy macadamia nut parmesan for a uniquely Australian twist on classic Italian flavors. This australian-inspired pasta ready in about 130 minutes pairs kangaroo mince, 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 550 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 large, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3 minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup, toasted macadamia nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 12 oz pasta (pappardelle or tagliatelle)

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large finely chopped yellow onion, 1 medium finely diced carrot, and 1 celery stalk finely diced, sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 lb kangaroo mince, cooking and stirring for 6-8 minutes until browned and cooked through.
3. Step 3: Pour in 1/2 cup red wine and simmer for 3 minutes until reduced by half, then add 14 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Reduce heat to low, cover and simmer gently for 1.5 hours, stirring occasionally until the sauce thickens and flavors meld.
5. Step 5: Meanwhile, toast 1/3 cup macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then pulse in a food processor with 1/4 cup grated Parmesan cheese until coarse but crumbly.
6. Step 6: Cook 12 oz pasta in boiling salted water for 8-10 minutes until al dente, drain.
7. Step 7: Toss pasta with the kangaroo ragu and chopped 1/4 cup fresh basil leaves, then sprinkle the macadamia Parmesan on top before serving.