Slow-Cooked Kangaroo Ragu with Native Pepperberry and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender kangaroo meat slowly simmered with aromatic rosemary and Australian pepperberry, served over creamy polenta. This australian-inspired beef ready in about 145 minutes pairs (450 g) kangaroo diced meat, olive oil, medium (150 g) yellow onion chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 (450 g) kangaroo diced meat
• 3 tbsp olive oil
• 1 medium (150 g) yellow onion chopped
• 1 large (100 g) carrot diced
• 1 stalk (50 g) celery stalk diced
• 3 cloves garlic cloves minced
• 14 oz (400 g) canned crushed tomatoes
• 1/2 cup (120 ml) red wine
• 1 cup (240 ml) beef broth
• 2 tsp fresh rosemary chopped
• 1 tsp native pepperberry ground
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (150 g) polenta
• 4 cups (960 ml) water
• 1/2 cup (50 g) parmesan grated
• 2 tbsp butter

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 medium chopped yellow onion, 1 large diced carrot, and 1 diced celery stalk; sauté for 6-8 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 lb diced kangaroo meat, browning the meat on all sides for 5-6 minutes until caramelized.
3. Step 3: Pour in 1/2 cup red wine and simmer for 3 minutes to reduce slightly. Add 14 oz canned crushed tomatoes, 1 cup beef broth, 2 tsp chopped fresh rosemary, 1 tsp ground native pepperberry, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Step 4: Reduce heat to low, cover the pot partially, and simmer gently for 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
5. Step 5: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until creamy and thickened.
6. Step 6: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan until smooth.
7. Step 7: Serve the kangaroo ragu spooned generously over the creamy polenta.