Slow-Cooked Kangaroo Ragu with Quandong Tomato Sauce

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

A rich slow-cooked ragu featuring lean kangaroo meat simmered in a vibrant sauce of quandong fruit and tomatoes, served over pappardelle pasta. This australian-inspired pasta ready in about 210 minutes blends kangaroo shoulder, diced, olive oil, medium carrot, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 lbs kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1/2 cup quandong fruit pulp (or substitute with sour cherry preserves)
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 2 tbsp fresh parsley, chopped
• 1/2 cup Parmesan cheese, grated

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown on all sides, about 6-8 minutes. Remove and set aside.
2. Step 2: Add 1 finely diced medium carrot, 1 celery stalk, 1 large yellow onion, and 4 minced garlic cloves to the pot. Sauté over medium heat for 7-8 minutes until softened and fragrant.
3. Step 3: Return the kangaroo to the pot and stir in 1/2 cup quandong pulp, 28 oz canned crushed tomatoes, 1 cup red wine, and 1 cup beef broth. Add 1 tsp dried oregano, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and let cook gently for 3 hours, stirring occasionally until the meat is tender and the sauce thickens.
5. Step 5: Meanwhile, cook 12 oz pappardelle pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain well.
6. Step 6: Serve the kangaroo ragu spooned generously over the pasta, garnished with 2 tbsp chopped fresh parsley and 1/2 cup grated Parmesan cheese.