Slow-Cooked Kangaroo Ragù with Macadamia Pesto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A rich slow-cooked kangaroo ragù simmered with tomatoes and herbs, served over pappardelle with a nutty macadamia pesto topping. This australian-inspired pasta ready in about 140 minutes blends kangaroo mince, olive oil, large, finely chopped onion 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 520 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 mince
• 2 tbsp olive oil
• 1 large, finely chopped 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
• 12 oz pappardelle pasta
• 1/4 cup fresh basil leaves
• 1/3 cup, toasted macadamia nuts
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon juice
• 1/3 cup for pesto olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Increase heat to medium-high and add 1 lb kangaroo mince, breaking it up with a spoon, cooking until browned, about 6-7 minutes.
3. Step 3: Pour in 1/2 cup red wine and let it reduce by half, about 3 minutes. Stir in 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 partially, and simmer the ragù gently for 1.5 to 2 hours, stirring occasionally until thick and flavorful.
5. Step 5: While ragù simmers, bring a large pot of salted water to boil. Cook 12 oz pappardelle pasta for 8-10 minutes until al dente, then drain.
6. Step 6: To make macadamia pesto, combine 1/3 cup toasted macadamia nuts, 1/4 cup fresh basil leaves, 1/4 cup grated parmesan cheese, 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 the cooked pappardelle with a few ladlefuls of ragù and serve topped with a generous spoonful of macadamia pesto.