Slow-Cooked Kangaroo Ragu with Smoky Tomato and Garlic

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty slow-cooked ragu using lean Australian kangaroo meat simmered in a smoky tomato and garlic sauce, perfect for pasta or polenta. This Australian-inspired beef recipe, ready in about 140 minutes, pairs kangaroo shoulder, diced, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 large, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 14 oz (400 g) canned crushed tomatoes
• 1 cup red wine
• 2 fresh rosemary sprigs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and sear for 5-6 minutes, turning until browned on all sides.
2. Step 2: Add 1 large finely chopped yellow onion and 4 minced garlic cloves to the pot; sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp smoked paprika and cook for 1 minute to release the smoky aroma.
4. Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to deglaze; simmer for 3 minutes until slightly reduced.
5. Step 5: Add 14 oz canned crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle boil.
6. Step 6: Reduce heat to low, cover, and let simmer gently for 2 hours, stirring occasionally until the kangaroo is tender and the sauce thickens.
7. Step 7: Remove rosemary sprigs and stir in 2 tbsp chopped fresh parsley before serving over pasta or creamy polenta.