Slow-Cooked Kangaroo Ragu with Native Pepperberry and Fettuccine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A rich slow-cooked kangaroo ragu infused with native Australian pepperberry, served over tender fettuccine for an earthy, robust pasta experience. This australian-inspired pasta ready in about 140 minutes pairs kangaroo shoulder, diced, olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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, diced
• 2 tbsp olive oil
• 1 medium, finely chopped 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 broth
• 1 tsp dried oregano
• 1 tsp ground native pepperberry
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 finely chopped onion, 1 medium diced carrot, 1 celery stalk diced, and sauté over medium heat for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup red wine and simmer until reduced by half, about 3 minutes.
4. Step 4: Return the kangaroo to the pot, add 14 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp ground native pepperberry, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Reduce heat to low, cover partially, and cook gently for 2 hours stirring occasionally until the meat is tender and the sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz fettuccine for 8-10 minutes until al dente. Drain pasta and reserve 1/2 cup pasta water.
7. Step 7: Toss the pasta with the kangaroo ragu, adding reserved pasta water as needed to coat. Serve topped with 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.