Slow-Cooked Kangaroo Ragu with Native Pepperberries and Macadamia

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A rich ragu made from lean kangaroo meat slow-cooked with native pepperberries and topped with toasted macadamia nuts for a uniquely Australian twist. This australian-inspired beef ready in about 170 minutes pairs kangaroo shoulder, diced, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp crushed native pepperberries
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup, chopped toasted macadamia nuts
• 1/4 cup chopped fresh parsley
• 12 oz pasta (pappardelle or tagliatelle)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown on all sides, about 6-8 minutes. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and 1 tsp crushed native pepperberries, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to release browned bits. Let simmer for 3 minutes.
5. Step 5: Return kangaroo meat to the pot, then add 28 oz canned crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until the meat is tender and sauce thickens.
7. Step 7: Meanwhile, cook 12 oz pasta in boiling salted water according to package instructions until al dente, then drain.
8. Step 8: Stir 1/2 cup chopped toasted macadamia nuts and 1/4 cup chopped fresh parsley into the ragu just before serving.
9. Step 9: Serve the kangaroo ragu ladled over pasta with extra macadamias sprinkled on top for crunch.