Slow-Cooked Kangaroo Ragu with Native Pepperberries and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A rich, slow-simmered kangaroo ragu infused with native Australian pepperberries and ripe tomatoes, served over pappardelle or your favorite pasta. This australian-inspired pasta ready in about 170 minutes pairs kangaroo shoulder or leg, diced, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 shoulder or leg, diced
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp native Australian pepperberries (crushed)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 2 tbsp fresh parsley (chopped)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1 lb diced kangaroo meat and brown on all sides for 6-8 minutes until caramelized, then remove and set aside.
2. Step 2: Reduce heat to medium, add 1 diced medium onion, 1 large diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
4. Step 4: Return the kangaroo to the pot and add 1 cup red wine, scraping the bottom to deglaze. Let wine reduce by half, about 5 minutes.
5. Step 5: Add 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp crushed native Australian pepperberries, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
6. Step 6: Cover and simmer on low heat for 2 to 2 1/2 hours until the meat is tender and the sauce thickens, stirring occasionally.
7. Step 7: Meanwhile, cook 12 oz pappardelle pasta in boiling salted water according to package instructions until al dente, then drain.
8. Step 8: Serve the ragu spooned over the pasta and garnish with 2 tbsp chopped fresh parsley.