Slow-Cooked Kangaroo Ragù with Native Pepperberries

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich and hearty ragù using lean kangaroo meat slow-cooked with native Australian pepperberries and robust Italian spices, served over creamy mashed potatoes. This australian-inspired beef ready in about 140 minutes pairs kangaroo mince, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 14 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tsp crushed native Australian pepperberries
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 servings mashed potatoes

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp crushed native Australian pepperberries, cooking for 1 minute until aromatic.
3. Step 3: Add 1 lb kangaroo mince, breaking it apart with a wooden spoon, and cook until browned, about 6-7 minutes.
4. Step 4: Pour in 1/2 cup dry red wine, scraping the bottom of the pot to deglaze, and let it simmer until reduced by half, approximately 3 minutes.
5. Step 5: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 1 tsp dried oregano, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer.
6. Step 6: Cover the pot partially and reduce heat to low. Let the ragù slow-cook gently for 1.5 to 2 hours, stirring occasionally, until thickened and flavors meld.
7. Step 7: Remove the bay leaf, taste and adjust seasoning if needed. Serve the kangaroo ragù warm over 4 servings of creamy mashed potatoes.