Slow-Cooked Kangaroo Ragu with Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and hearty kangaroo meat ragu slowly simmered with red wine, tomatoes, and native herbs, perfect for pasta or polenta. This australian-inspired beef ready in about 135 minutes pairs kangaroo mince, olive oil, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 120 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion, 1 finely diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Increase the heat to medium-high, add 1 lb kangaroo mince, and brown the meat, breaking it up with a spoon, for about 5 minutes.
  3. Step 3: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly. Add 1 can (14 oz) crushed tomatoes, 1 cup beef broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp sea salt, 1/2 tsp black pepper, and 1 bay leaf.
  4. Step 4: Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and cook slowly for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld.
  5. Step 5: Remove the bay leaf and stir in 2 tbsp chopped fresh parsley. Serve the kangaroo ragu over cooked pasta, polenta, or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Red Wine take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Ragu with Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo mince from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kangaroo Ragu with Red Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kangaroo Ragu with Red Wine?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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