Slow-Cooked Kangaroo Ragu with Wattleseed and Rustic Tagliatelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A hearty slow-cooked kangaroo ragu infused with Australian wattleseed spices, served over rustic tagliatelle pasta for a unique blend of native flavors and Italian comfort. This australian-inspired beef ready in about 140 minutes pairs kangaroo mince, olive oil, large, finely chopped 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
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp, ground wattleseed
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz tagliatelle pasta
• 1/2 cup, grated parmesan cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped 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 1 lb kangaroo mince to the pot. Cook over medium-high heat, breaking up the meat with a wooden spoon, until browned evenly, about 8 minutes.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1/2 cup red wine, 1 cup beef broth, 1 tsp ground wattleseed, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1.5 to 2 hours, stirring occasionally until the sauce thickens and flavors meld.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz tagliatelle pasta and cook for 8-10 minutes until al dente. Drain and reserve 1/4 cup pasta water.
5. Step 5: Toss the tagliatelle with the kangaroo ragu, adding reserved pasta water as needed to loosen the sauce. Serve sprinkled with 1/2 cup grated parmesan cheese and 2 tbsp chopped fresh parsley.