Slow-Cooked Kangaroo Ragu with Tomato and Red Wine
A rich slow-cooked ragu using lean Australian kangaroo meat, simmered with tomatoes and red wine, perfect for tossing with pasta or creamy polenta. This australian-inspired beef ready in about 120 minutes pairs lean kangaroo mince, 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 350 calories and feeds 6, 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 lean kangaroo mince
- 2 tbsp olive oil
- 1 medium finely chopped onion
- 3 cloves minced garlic cloves
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 1 cup dry red wine
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 leaf bay leaf
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-8 minutes until vegetables soften and become fragrant.
- Step 2: Add 1 lb lean kangaroo mince to the pot and cook for 5 minutes, breaking the meat apart with a wooden spoon until browned and no longer pink.
- Step 3: Pour in 1 cup dry red wine and simmer for 4 minutes until the wine reduces slightly and the alcohol scent dissipates.
- Step 4: Stir in 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and let the ragu cook slowly for 90 minutes, stirring occasionally, until thickened and flavors meld.
- Step 6: Remove the bay leaf and stir in 2 tbsp chopped fresh parsley before serving over cooked pasta or creamy polenta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Tomato and Red Wine take to make?
Total time is about 120 minutes (20 min prep + 100 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 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 lean kangaroo mince from drying out.
Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with 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 Tomato and Red Wine for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 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.
Related recipes
Slow-Cooked Kangaroo Ragu with Macadamia and Tomato
Slow-Cooked Kangaroo Stew with Smoked Paprika and Root Vegetables
Slow-Cooked Kangaroo Ragu with Herb Polenta
Slow-Cooked Kangaroo Ragu with Native Pepper and Tomato
Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary
Slow-Cooked Kangaroo Ragu with Tomato and Rosemary
