Slow-Cooked Kangaroo Ragu with Pumpkin Gnocchi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender slow-braised kangaroo ragu simmered with tomatoes and herbs, served over pillowy homemade pumpkin gnocchi. This australian-inspired beef ready in about 160 minutes pairs kangaroo shoulder, diced, olive oil, medium, finely chopped yellow onion 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, diced
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 sprig fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pumpkin puree
• 1 1/2 cups, plus extra for dusting all-purpose flour
• 1 egg yolk
• 1/4 tsp, freshly grated nutmeg
• 1/4 cup grated, for serving 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 sear for 5-6 minutes until browned on all sides, then remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped yellow onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Deglaze with 1/2 cup dry red wine, scraping browned bits from the bottom.
4. Step 4: Return the kangaroo to the pot and add 14 oz canned crushed tomatoes, 1 cup beef broth, 1 sprig fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 2 hours until the meat is tender and the sauce thickens.
5. Step 5: Meanwhile, combine 1 cup pumpkin puree, 1 1/2 cups all-purpose flour, 1 egg yolk, and 1/4 tsp freshly grated nutmeg in a bowl. Knead gently until a smooth dough forms, dusting with extra flour as needed.
6. Step 6: Roll the dough into 1/2-inch thick logs on a floured surface and cut into 1-inch pieces. Boil a large pot of salted water and cook gnocchi in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon.
7. Step 7: Serve the kangaroo ragu spooned over the pumpkin gnocchi and sprinkle with 1/4 cup grated parmesan cheese.