Slow-Cooked Kangaroo Ragu with Roasted Tomato and Shiraz

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender kangaroo meat simmers slowly in a rich roasted tomato and Shiraz wine sauce, delivering a robust Australian-inspired ragu perfect for pasta or polenta. This Australian-inspired beef recipe, ready in about 140 minutes, pairs kangaroo shoulder, diced, olive oil, yellow onion, diced 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 shoulder, diced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 14 oz roasted tomatoes, canned
• 1 cup dry Shiraz wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp fresh rosemary, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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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 on all sides, about 5-6 minutes, then remove and set aside.
2. Step 2: Reduce heat to medium and add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute. Add 2 tbsp tomato paste and cook for 2 minutes, stirring to caramelize.
4. Step 4: Pour in 1 cup dry Shiraz wine to deglaze the pot, scraping up any browned bits, and simmer for 3 minutes until slightly reduced.
5. Step 5: Return the browned kangaroo to the pot, add 14 oz canned roasted tomatoes, 1 cup beef broth, 1 tsp chopped rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
7. Step 7: Stir in 2 tbsp fresh chopped parsley before serving. Serve over cooked pasta or creamy polenta.