Slow-Cooked Kangaroo Ragù with Wattleseed and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty slow-cooked ragù featuring lean kangaroo meat enriched with the smoky nuttiness of wattleseed, simmered in a robust tomato sauce. This australian-inspired pasta ready in about 140 minutes pairs kangaroo mince, olive oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 large, finely diced yellow onion
• 3, minced garlic cloves
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 28 oz canned crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• 2 tsp, ground wattleseed
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh basil
• 1/2 cup grated, for serving parmesan cheese
• 12 oz pasta of choice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely diced yellow onion, 3 minced garlic cloves, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-8 minutes until vegetables soften and are fragrant.
2. Step 2: Add 1 lb kangaroo mince to the pot and cook, breaking up the meat with a spoon, for 5-7 minutes until browned throughout.
3. Step 3: Stir in 2 tsp ground wattleseed, 1 tsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp black pepper until fragrant.
4. Step 4: Pour in 28 oz canned crushed tomatoes, 1 cup beef broth, and 1/2 cup red wine. Add 1 bay leaf and bring to a simmer.
5. Step 5: Reduce heat to low and cover partially, letting the ragù cook gently for 1.5 to 2 hours until thickened and flavors meld, stirring occasionally.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
7. Step 7: Remove bay leaf from ragù, stir in 1/4 cup chopped fresh basil, and adjust seasoning if needed.
8. Step 8: Toss pasta with ragù, adding reserved pasta water as needed to loosen the sauce. Serve topped with 1/2 cup grated Parmesan cheese.