Slow-Cooked Kangaroo Ragu with Wattleseed and Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich and hearty Australian-inspired ragu using lean kangaroo meat slow-cooked with aromatic wattleseed, served over wide pappardelle pasta. This australian-inspired beef ready in about 150 minutes pairs kangaroo shoulder, diced, olive oil, medium, diced carrot 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 shoulder, diced
• 2 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp wattleseed, ground
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 5-7 minutes until caramelized, then remove and set aside.
2. Step 2: In the same pot, add 1 diced medium carrot, 1 diced celery stalk, and 1 large diced yellow onion. Sauté for 5 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 minute.
3. Step 3: Return the browned kangaroo to the pot. Pour in 1/2 cup red wine and simmer for 3 minutes to reduce slightly. Add 14 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp ground wattleseed, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally until the meat is tender and the sauce thickens.
5. Step 5: While the ragu cooks, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente, then drain.
6. Step 6: Serve the kangaroo ragu over the pappardelle, garnished with 1/2 cup grated parmesan cheese and 2 tbsp chopped fresh parsley.