Slow-Cooked Kangaroo Ragu with Macadamia Pesto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender kangaroo meat slow-cooked in a rich tomato sauce, topped with a creamy macadamia nut pesto for a uniquely Australian twist on ragu. This australian-inspired beef ready in about 140 minutes blends kangaroo meat, diced, olive oil, medium, finely chopped 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 450 calories and feeds 4, 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

• 1 lb kangaroo meat, diced
• 2 tbsp olive oil
• 1 medium, finely chopped carrot
• 1, finely chopped celery stalk
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup macadamia nuts
• 1 cup packed fresh basil leaves
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon juice
• 1/3 cup olive oil for pesto

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add 1 lb diced kangaroo meat and brown on all sides for 5-6 minutes, then remove from pot and set aside.
2. Step 2: In the same pot, add 1 finely chopped carrot, 1 finely chopped celery stalk, and 1 finely chopped yellow onion. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the browned kangaroo to the pot, pour in 1/2 cup red wine and cook for 2 minutes to reduce slightly. Add 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Step 4: Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally until the meat is tender and sauce thickened.
5. Step 5: For the pesto, blend 1/2 cup macadamia nuts, 1 cup fresh basil leaves, 1/4 cup grated parmesan, 1 tbsp lemon juice, and 1/3 cup olive oil in a food processor until smooth.
6. Step 6: Serve the kangaroo ragu over your choice of pasta or polenta, topped with 2-3 tbsp macadamia pesto per serving for a rich, nutty finish.