Slow-Cooked Kangaroo Ragu with Smoky Tomato and Red Wine
A hearty slow-cooked ragu featuring tender kangaroo meat simmered in smoky tomatoes and rich red wine, perfect for a comforting pasta sauce. This australian-inspired beef ready in about 135 minutes pairs kangaroo mince, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 lb kangaroo mince
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 1 medium, diced carrot
- 1, diced celery stalk
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 14 oz canned crushed tomatoes
- 3/4 cup red wine
- 1 cup beef broth
- 1 sprig fresh rosemary
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves and 1 tsp smoked paprika to the vegetables, cooking for 1 minute until aromatic.
- Step 3: Add 1 lb kangaroo mince to the pot, breaking it up with a wooden spoon. Cook for 6-7 minutes until browned and no longer pink.
- Step 4: Pour in 3/4 cup red wine and simmer for 3 minutes until slightly reduced.
- Step 5: Stir in 14 oz canned crushed tomatoes, 1 cup beef broth, 1 sprig fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 6: Reduce heat to low, cover the pot partially, and let the ragu simmer gently for 1.5 to 2 hours, stirring occasionally until the sauce thickens and the meat is tender.
- Step 7: Remove the rosemary sprig and stir in 2 tbsp chopped fresh parsley before serving over cooked pasta or creamy mashed potatoes.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Smoky Tomato and Red Wine take to make?
Total time is about 135 minutes (15 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 Smoky Tomato and Red Wine?
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 Smoky Tomato and Red Wine?
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 Smoky Tomato and Red Wine 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 Smoky Tomato and Red Wine?
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.
