Slow-Cooked Kangaroo Ragu with Wattleseed and Rustic Pasta

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty Australian-inspired slow-cooked kangaroo ragu infused with the nutty aroma of wattleseed, served over rustic egg pasta. This Australian-inspired beef recipe, ready in about 140 minutes, pairs kangaroo mince, olive oil, yellow onion 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 mince
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef stock
• 1 tsp wattleseed ground
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz egg pasta
• 2 tbsp, chopped fresh parsley
• 1/2 cup, grated Parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk; sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Stir in 1 lb kangaroo mince, breaking it up with a spoon, and cook for 5 minutes until browned.
3. Step 3: Mix in 2 tbsp tomato paste and cook for 2 minutes, then pour 1/2 cup red wine to deglaze the pot, simmering until reduced by half.
4. Step 4: Add 14 oz canned crushed tomatoes, 1 cup beef stock, 1 tsp ground wattleseed, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well, reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until thickened.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz egg pasta for 8-10 minutes until al dente, then drain.
6. Step 6: Toss the cooked pasta with the kangaroo ragu and 2 tbsp chopped fresh parsley; serve topped with 1/2 cup grated Parmesan cheese.