Slow-Cooked Kangaroo Ragu with Roasted Tomato and Garlic

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Rich slow-cooked kangaroo ragu simmered with roasted tomatoes and garlic, a hearty Australian-inspired twist on classic ragu. This Australian-inspired beef recipe, ready in about 130 minutes, pairs kangaroo mince, roma tomatoes, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 6 medium roma tomatoes
• 6 garlic cloves
• 4 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup parmesan cheese, grated

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Instructions

1. Step 1: Preheat the oven to 425°F. Slice 6 roma tomatoes in half and toss with 3 tbsp olive oil and 6 unpeeled garlic cloves on a baking sheet. Roast for 25 minutes until caramelized and fragrant.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large heavy pot over medium heat. Add 1 large finely chopped yellow onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 7 minutes until softened and translucent.
3. Step 3: Add 1 lb kangaroo mince to the pot. Break it up with a spoon and cook for 6-8 minutes until browned all over.
4. Step 4: Remove roasted tomatoes from oven, peel garlic cloves, and mash them. Add roasted tomatoes, mashed garlic, 2 tbsp tomato paste, 1/2 cup dry red wine, 1 cup beef broth, 1 tsp dried oregano, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper to the pot. Stir to combine.
5. Step 5: Reduce heat to low, cover loosely, and simmer for 1.5 hours, stirring occasionally, until the sauce thickens and flavors meld.
6. Step 6: Serve hot over your favorite pasta or polenta, sprinkled with 1/2 cup grated parmesan cheese for a rich finish.