Slow-Cooked Kangaroo Ragu with Wattleseed and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A rich, hearty Australian ragu that uses tender kangaroo meat slow-cooked with fragrant wattleseed and rosemary, served over pappardelle pasta. This australian-inspired beef ready in about 150 minutes pairs kangaroo shoulder, diced, olive oil, medium, finely 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, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 cup beef stock
• 1/2 cup dry red wine
• 2 sprigs fresh rosemary
• 1 tsp ground wattleseed
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup, grated parmesan cheese

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 sear for 6-7 minutes until browned on all sides, then remove and set aside.
2. Step 2: In the same pot, add 1 finely diced medium carrot, 1 finely diced celery stalk, and 1 finely chopped medium yellow onion. Sauté for 5 minutes until softened and translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tsp ground wattleseed, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup dry red wine and simmer for 3 minutes to reduce slightly. Add 14 oz crushed tomatoes, 1 cup beef stock, 2 sprigs fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Return the kangaroo meat to the pot.
5. Step 5: Reduce heat to low, cover partially, and simmer 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. Cook 12 oz pappardelle pasta for 8-10 minutes until al dente, then drain.
7. Step 7: Remove rosemary sprigs from the ragu and season to taste. Toss the pasta with the ragu sauce and serve topped with 1/2 cup grated parmesan cheese.