Slow-Cooked Kangaroo Ragu with Native Pepperberry and Wild Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A rich slow-cooked ragu featuring lean kangaroo meat, fragrant native pepperberry, and earthy wild mushrooms, served over creamy polenta. This australian-inspired beef ready in about 150 minutes pairs kangaroo shoulder, diced, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 8 oz, sliced wild mushrooms
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp, crushed dried native pepperberries
• 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornmeal (for polenta)
• 4 cups water
• 2 tbsp butter
• 1/2 cup, grated Parmesan cheese

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 for about 5-6 minutes. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and 8 oz sliced wild mushrooms; cook for 3 more minutes until mushrooms release moisture.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Deglaze the pot with 1/2 cup red wine, scraping up browned bits.
4. Step 4: Return kangaroo to the pot and add 1 cup canned crushed tomatoes, 1 cup beef broth, 1 tsp crushed dried native pepperberries, 2 sprigs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover partially, and cook on low heat for 2 hours until meat is tender.
5. Step 5: While ragu cooks, bring 4 cups water to a boil in a medium saucepan. Gradually whisk in 1 cup cornmeal and reduce heat to low. Cook, stirring frequently, for 15-20 minutes until thickened.
6. Step 6: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until creamy.
7. Step 7: Serve slow-cooked kangaroo ragu ladled over creamy polenta, garnished with fresh thyme leaves.