Slow-Cooked Kangaroo Ragu with Wattleseed and Roasted Tomato

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A rich slow-cooked kangaroo ragu infused with Australian wattleseed and roasted tomatoes, served over creamy polenta. This Australian-inspired slow-cooker recipe, ready in about 200 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 480 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

• 1.5 lbs kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 2 cups, roughly chopped roasted tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp wattleseed, ground
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs diced kangaroo shoulder and brown for 5-7 minutes until deeply caramelized on all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens.
4. Step 4: Return the browned kangaroo to the pot. Pour in 1 cup dry red wine and let simmer for 5 minutes to reduce slightly.
5. Step 5: Add 2 cups roasted tomatoes, 2 cups beef broth, 1 tbsp ground wattleseed, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until the meat is tender and sauce thickens.
6. Step 6: While the ragu cooks, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring often, for 15 minutes until creamy.
7. Step 7: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until smooth.
8. Step 8: Serve the rich kangaroo ragu ladled over creamy polenta for a hearty Australian-inspired meal.