Slow-Cooked Kangaroo Ragu with Tagliatelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Rich and hearty kangaroo meat slow-cooked in a tomato ragu, served over fresh tagliatelle for a uniquely Australian-Italian fusion. This australian-inspired beef ready in about 140 minutes pairs (450 g), diced lean kangaroo meat, olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 (450 g), diced lean kangaroo meat
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 14 oz (400 g) canned crushed tomatoes
• 1/2 cup (120 ml) red wine
• 1 cup (240 ml) beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz (340 g) tagliatelle pasta
• 1/2 cup grated, for serving Parmesan cheese
• 2 tbsp chopped, for garnish fresh basil

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced lean kangaroo meat and brown on all sides, about 5-7 minutes, then transfer meat to a plate.
2. Step 2: Add 1 finely chopped onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1/2 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
4. Step 4: Return the kangaroo meat to the pot and add 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cover partially.
5. Step 5: Cook gently for 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz tagliatelle and cook for 6-8 minutes until al dente, then drain.
7. Step 7: Remove bay leaf from the ragu and season to taste. Toss the tagliatelle with the ragu, dividing into bowls. Top each serving with 1/2 cup grated Parmesan and 2 tbsp chopped fresh basil.