Slow-Cooked Kangaroo Ragu with Macadamia Nut Pesto Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Rich and tender kangaroo meat slow-cooked into a savory ragu, paired with fresh pasta tossed in a creamy macadamia nut pesto that adds a buttery crunch. This australian-inspired pasta ready in about 175 minutes blends olive oil, large, finely chopped yellow onion, medium, finely diced carrot 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 550 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, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 4 cloves, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1 sprig fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz dry pasta (tagliatelle)
• 1 cup, packed fresh basil leaves
• 1/2 cup, toasted macadamia nuts
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/3 cup olive oil (for pesto)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed kangaroo shoulder meat and brown on all sides, about 6-8 minutes. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
4. Step 4: Return kangaroo to the pot and add 14 oz canned crushed tomatoes, 2 cups beef broth, 1 sprig fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2 1/2 hours until meat is tender and sauce thickens.
5. Step 5: Meanwhile, cook 12 oz tagliatelle in salted boiling water until al dente, about 8 minutes. Drain and reserve 1/2 cup pasta water.
6. Step 6: For pesto, combine 1 cup fresh basil leaves, 1/2 cup toasted macadamia nuts, 1/2 cup grated Parmesan, 1 tbsp lemon juice, and 1/3 cup olive oil in a food processor. Pulse until smooth but still slightly textured.
7. Step 7: Toss cooked pasta with macadamia nut pesto, adding reserved pasta water as needed to loosen sauce. Serve topped with slow-cooked kangaroo ragu.