Slow-Cooked Kangaroo Ragu with Rustic Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender slow-cooked kangaroo meat simmers in a rich tomato and red wine sauce, perfect served over pappardelle or polenta for a hearty Australian-inspired meal. This australian-inspired beef ready in about 205 minutes blends olive oil, large, finely diced carrot, finely diced celery stalks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 lbs, cut into 1-inch cubes kangaroo shoulder meat
• 3 tbsp olive oil
• 1 large, finely diced carrot
• 2, finely diced celery stalks
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 12 oz pappardelle pasta

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs kangaroo shoulder meat cubes and brown on all sides for about 6-8 minutes, working in batches if needed. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely diced carrot, 2 finely diced celery stalks, and 1 large finely chopped onion. Sauté for 6-7 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup red wine and deglaze the pot, scraping up browned bits for 2 minutes.
4. Step 4: Return the browned kangaroo meat to the pot, add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well and bring to a simmer.
5. Step 5: Cover and reduce heat to low. Cook gently for 2 1/2 to 3 hours until the meat is tender and sauce thickens, stirring occasionally.
6. Step 6: Meanwhile, cook 12 oz pappardelle pasta in boiling salted water according to package directions until al dente, then drain.
7. Step 7: Remove the bay leaf from the ragu, stir in 2 tbsp chopped fresh parsley, and serve the ragu ladled over the pasta.