Slow-Cooked Kangaroo Ragu with Native Pepperberry and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A rich and hearty slow-cooked kangaroo ragu infused with native Australian pepperberry and ripe tomatoes, served over pappardelle pasta for an earthy twist on classic Italian flavors. This australian-inspired beef ready in about 200 minutes pairs (450 g) kangaroo shoulder, diced, olive oil, medium onion, finely chopped 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 (450 g) kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic cloves, minced
• 14 oz (400 g) canned diced tomatoes
• 2 tbsp tomato paste
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) red wine
• 1 tsp native pepperberry, crushed
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz (340 g) pappardelle pasta
• 1/2 cup (50 g) parmesan cheese, grated
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-based pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 5-6 minutes until deeply caramelized, then remove and set aside.
2. Step 2: Reduce heat to medium and add 1 finely chopped onion, 1 finely diced carrot, and 1 finely diced celery stalk to the pot. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 1/2 cup red wine, 1 tsp crushed native pepperberry, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Return the browned kangaroo to the pot, bring to a simmer, then cover and cook on low heat for 2 1/2 to 3 hours until the meat is tender and the sauce thickens.
5. Step 5: Meanwhile, cook 12 oz pappardelle pasta in boiling salted water for 8-10 minutes until al dente, then drain.
6. Step 6: Toss the cooked pasta with the kangaroo ragu, sprinkle with 1/2 cup grated parmesan cheese and 2 tbsp chopped fresh parsley before serving.