Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta
A rich and hearty slow-cooked kangaroo ragu served over linguine, finished with a nutty macadamia pesto, combining bold Australian flavors. This australian-inspired pasta ready in about 140 minutes blends kangaroo mince, olive oil, medium, finely chopped yellow 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 550 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 medium, 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 cup beef stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz linguine pasta
- 1/2 cup, toasted macadamia nuts
- 1 cup, packed fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 5-7 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 lb kangaroo mince to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8 minutes.
- Step 3: Pour in 1/2 cup red wine and let simmer for 3 minutes to reduce slightly. Stir in 14 oz canned crushed tomatoes, 1 cup beef stock, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Reduce heat to low, cover partially, and let the ragu simmer gently for 1.5 to 2 hours, stirring occasionally, until thick and flavorful.
- Step 5: Meanwhile, cook 12 oz linguine pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.
- Step 6: To prepare the macadamia pesto, combine 1/2 cup toasted macadamia nuts, 1 cup fresh basil leaves, 1/2 cup grated parmesan cheese, 1 tbsp lemon juice, and 1/2 cup extra virgin olive oil in a food processor. Pulse until smooth but still slightly textured.
- Step 7: Toss the cooked linguine with 1 cup of the kangaroo ragu and 1/4 cup macadamia pesto until well coated. Serve topped with extra ragu and a spoonful of pesto.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Kangaroo Ragu with Macadamia Pesto Pasta?
Australian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
