Slow-Cooked Kangaroo Ragu with Roasted Garlic and Tomato
A rich and hearty slow-cooked kangaroo ragu simmered with roasted garlic and ripe tomatoes, perfect for a comforting pasta night inspired by Australian game meat. This australian-inspired beef ready in about 140 minutes pairs kangaroo mince, olive oil, mashed roasted garlic cloves 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.
Ingredients
- 1 lb kangaroo mince
- 2 tbsp olive oil
- 6 cloves, mashed roasted garlic cloves
- 14 oz canned crushed tomatoes
- 1 medium, finely diced carrot
- 1, finely diced celery stalk
- 1 medium, finely chopped onion
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium chopped onion, 1 diced carrot, and 1 diced celery stalk; sauté for 5-7 minutes until softened and fragrant.
- Step 2: Add 1 lb kangaroo mince to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned evenly.
- Step 3: Stir in 6 mashed roasted garlic cloves, 14 oz canned crushed tomatoes, 1/2 cup dry red wine, and 1 cup beef broth. Add 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Bring the mixture to a simmer, then reduce heat to low and cover partially. Let it cook gently for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld.
- Step 5: Adjust seasoning as needed, stir in 2 tbsp chopped fresh parsley, and serve hot over your choice of pasta or creamy polenta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Roasted Garlic and Tomato take to make?
Total time is about 140 minutes (20 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 Roasted Garlic and Tomato?
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 Roasted Garlic and Tomato?
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 Roasted Garlic and Tomato 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 Roasted Garlic and Tomato?
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.
Related recipes
Slow-Cooked Kangaroo Ragu with Smoky Tomato and Red Wine
Slow-Cooked Kangaroo Stew with Native Pepperberry
Slow-Cooked Kangaroo Shoulder with Bush Tomato Sauce
Slow-Cooked Kangaroo Stew with Native Pepperberries and Root Vegetables
Slow-Cooked Kangaroo Ragu with Native Pepperberry and Tomato
Slow-Cooked Kangaroo Ragu with Wattleseed and Rustic Tagliatelle
