Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle
A rich slow-cooked kangaroo meat ragu enhanced with native wattleseed, served over fresh tagliatelle for an Australian-Italian fusion meal. This australian-inspired pasta ready in about 200 minutes pairs kangaroo shoulder, diced, olive oil, large, diced carrot 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
- 2 lbs kangaroo shoulder, diced
- 3 tbsp olive oil
- 1 large, diced carrot
- 1, diced celery stalk
- 1 large, chopped yellow onion
- 4, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 cup beef broth
- 1 cup red wine
- 2 tsp wattleseed (ground)
- 1 sprig fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz tagliatelle pasta
- 1/2 cup grated parmesan cheese
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown evenly on all sides for 8-10 minutes.
- Step 2: Add 1 large diced carrot, 1 diced celery stalk, 1 large chopped yellow onion, and 4 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 28 oz canned crushed tomatoes, 1 cup beef broth, 1 cup red wine, 2 tsp ground wattleseed, 1 sprig fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
- Step 4: Reduce heat to low, cover partially, and slow cook for 2.5 to 3 hours, stirring occasionally, until the kangaroo is tender and the sauce thickens.
- Step 5: Bring a large pot of salted water to a boil. Cook 12 oz tagliatelle pasta for 8-10 minutes until al dente, then drain.
- Step 6: Remove rosemary sprig from the ragu and season to taste. Serve the ragu spooned over the tagliatelle, topped with 1/2 cup grated parmesan cheese.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo shoulder, diced from drying out.
Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Kangaroo Ragu with Wattleseed and Tagliatelle?
Australian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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