Slow-Cooked Kangaroo Ragu with Rosemary and Shiraz

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

A rich slow-cooked kangaroo ragu simmered with Australian Shiraz wine and fresh rosemary, perfect for comforting pasta dishes. This australian-inspired beef ready in about 140 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 550 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: 20 min Cook: 120 min Serves 4 Australian cuisine 550 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 finely chopped large onion, 1 finely diced medium carrot, and 1 finely diced celery stalk. Sauté for 5-6 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 lb kangaroo mince to the pot; cook for 7-8 minutes, breaking the meat apart until browned and no longer pink.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant.
  4. Step 4: Pour in 1 cup Australian Shiraz wine and simmer for 5 minutes to reduce slightly.
  5. Step 5: Add 14 oz canned crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir well and bring to a simmer.
  6. Step 6: Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld together.
  7. Step 7: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz pasta according to package instructions until al dente. Drain.
  8. Step 8: Remove rosemary sprigs from the ragu and serve the sauce over the drained pasta, garnished with freshly grated Parmesan if desired.

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Rosemary and Shiraz 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 Rosemary and Shiraz?

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 Rosemary and Shiraz?

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 Rosemary and Shiraz 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 Rosemary and Shiraz?

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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