Slow-Cooked Kangaroo Ragu with Wattleseed Tagliatelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Tender kangaroo meat slow-cooked into a rich ragu, served over fresh tagliatelle infused with ground wattleseed for an earthy Australian twist. This australian-inspired pasta ready in about 150 minutes pairs olive oil, large, diced carrot, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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, trimmed and cubed kangaroo shoulder meat
• 3 tbsp olive oil
• 1 large, diced carrot
• 2, diced celery stalks
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp, chopped fresh thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 12 oz fresh tagliatelle pasta
• 2 tbsp ground wattleseed
• 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-high heat. Add 2 lbs cubed kangaroo shoulder meat and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced carrot, 2 diced celery stalks, 1 large finely chopped yellow onion, and 4 minced garlic cloves; sauté for 5-6 minutes until vegetables soften and are fragrant.
3. Step 3: Return the kangaroo meat to the pot and pour in 1 cup red wine, scraping the bottom to release browned bits. Let the wine reduce by half over 5 minutes.
4. Step 4: Add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp chopped fresh thyme, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir well, bring to a simmer, cover loosely, and cook on low heat for 2 hours until the meat is tender and the sauce thickens.
5. Step 5: Meanwhile, cook 12 oz fresh tagliatelle pasta in a large pot of salted boiling water for 2-3 minutes until al dente. Drain and toss with 2 tbsp ground wattleseed and 1 tbsp olive oil to coat evenly.
6. Step 6: Serve the kangaroo ragu spooned over the wattleseed tagliatelle, topped with 1/2 cup grated parmesan cheese and 2 tbsp chopped fresh parsley for a hearty, native-flavored meal.