Slow-Cooked Kangaroo Ragu with Macadamia Nut Pesto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender slow-cooked kangaroo meat melded into a rich tomato ragu, topped with a vibrant macadamia nut pesto for a uniquely Australian twist on a classic Italian dish. This australian-inspired beef ready in about 180 minutes blends olive oil, large, diced carrot, diced celery stalks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, trimmed and cubed kangaroo shoulder meat
• 3 tbsp olive oil
• 1 large, diced carrot
• 2, diced celery stalks
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup, toasted macadamia nuts
• 1/2 cup fresh basil leaves
• 1/3 cup, grated parmesan cheese
• 1 tbsp lemon juice
• 1, for pesto garlic clove
• 1/3 cup, for pesto olive oil

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed kangaroo shoulder meat and brown on all sides for about 5-7 minutes.
2. Step 2: Add 1 large diced carrot, 2 diced celery stalks, 1 large finely chopped yellow onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits. Let it simmer for 3 minutes until slightly reduced.
4. Step 4: Stir in 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until the meat is tender and sauce thickens.
5. Step 5: Meanwhile, prepare the macadamia nut pesto by combining 1/2 cup toasted macadamia nuts, 1/2 cup fresh basil leaves, 1/3 cup grated parmesan cheese, 1 minced garlic clove, and 1 tbsp lemon juice in a food processor. Pulse while slowly drizzling in 1/3 cup olive oil until a coarse, spreadable pesto forms.
6. Step 6: Serve the kangaroo ragu over your choice of pasta or polenta, topped with generous spoonfuls of the macadamia nut pesto for a flavorful finish.