Slow-Cooked Kangaroo Ragu with Quandong and Shiraz

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich slow-cooked kangaroo ragu simmered with native quandong fruit and robust Shiraz wine, served over pappardelle pasta. This australian-inspired beef ready in about 150 minutes pairs (450 g) kangaroo shoulder, diced, olive oil, medium yellow onion, diced 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 (450 g) kangaroo shoulder, diced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1/4 cup dried quandong fruit, chopped
• 1 cup Shiraz wine
• 14 oz (400 g) can crushed tomatoes
• 1 cup beef broth
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz (340 g) pappardelle pasta
• 1/2 cup Parmesan cheese, grated

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 for 5-6 minutes until well caramelized on all sides. Remove meat and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and 1/4 cup chopped dried quandong fruit, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup Shiraz wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
5. Step 5: Return the browned kangaroo to the pot and add 14 oz crushed tomatoes, 1 cup beef broth, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
6. Step 6: Lower heat to a simmer, cover, and cook gently for 2 hours until the kangaroo is tender and the sauce has thickened.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz pappardelle pasta for 8-10 minutes until al dente, then drain.
8. Step 8: Toss the pasta with the kangaroo ragu and sprinkle 1/2 cup grated Parmesan cheese on top before serving.