Slow-Cooked Kangaroo Ragu with Smoky Tomato and Bush Pepper

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A rich, slow-simmered kangaroo ragu infused with smoky tomatoes and native bush pepper for an earthy Australian twist on a classic Italian meat sauce. This australian-inspired pasta ready in about 140 minutes pairs kangaroo mince, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1 large, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 14 oz can smoked tomatoes (canned)
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tsp, crushed dried bush pepper
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil
• 12 oz pasta (pappardelle or tagliatelle)

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk, sautéing for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lb kangaroo mince and cook for 7-8 minutes, breaking up lumps, until browned evenly.
3. Step 3: Pour in 1/2 cup dry red wine, scraping the pot bottom to deglaze, and cook for 3 minutes until slightly reduced.
4. Step 4: Add 14 oz smoked tomatoes, 2 tbsp tomato paste, 1 cup beef broth, 1 tsp crushed dried bush pepper, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well and bring to a simmer.
5. Step 5: Reduce heat to low, cover partially, and simmer the ragu gently for 1.5 to 2 hours, stirring occasionally until thickened and flavors meld.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
7. Step 7: Stir 1/4 cup chopped fresh basil into the ragu. Toss the pasta with the ragu, adding reserved pasta water as needed to loosen the sauce. Serve hot with freshly grated Parmesan if desired.