Slow-Cooked Kangaroo Ragu with Native Pepperberries

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, slow-cooked kangaroo ragu seasoned with native Australian pepperberries and tomatoes, perfect for hearty pasta dishes. This australian-inspired pasta ready in about 140 minutes pairs kangaroo mince, olive oil, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 120 min Serves 4 Australian cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb kangaroo mince and cook, stirring, until browned and crumbly, about 6-8 minutes.
  2. Step 2: Add 1 finely diced carrot, 1 finely diced celery stalk, 1 medium chopped onion, and 3 minced garlic cloves; sauté for 5-7 minutes until vegetables soften and are fragrant.
  3. Step 3: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, 1/2 cup red wine, and 1 cup beef broth. Add 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground native pepperberries, 1 1/2 tsp salt, and 1 tsp black pepper.
  4. Step 4: Bring to a gentle simmer, then reduce heat to low and cover partially. Cook for 1.5 to 2 hours, stirring occasionally, until sauce thickens and flavors intensify.
  5. Step 5: In the last 10 minutes of cooking, bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, then drain.
  6. Step 6: Stir 1/4 cup chopped fresh basil into the ragu, then serve hot over the cooked pasta.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Native Pepperberries take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Ragu with Native Pepperberries?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo mince from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Native Pepperberries?

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 Native Pepperberries 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 Native Pepperberries?

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.

Related recipes