Slow-Cooked Kangaroo Ragu with Wild Mushrooms and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich slow-cooked ragu made with lean Australian kangaroo meat, earthy wild mushrooms, and fragrant rosemary served over pappardelle. This australian-inspired beef ready in about 150 minutes pairs kangaroo diced meat, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 diced meat
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 8 oz, sliced wild mushrooms
• 1 medium, diced carrot
• 1, diced celery stalk
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 fresh rosemary sprigs
• 1 cup beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup grated parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced medium yellow onion, 1 diced medium carrot, 1 diced celery stalk, and sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 4 minced garlic cloves and 8 oz sliced wild mushrooms to the pot and sauté for 4 minutes until mushrooms release their moisture and brown lightly.
3. Step 3: Increase heat to medium-high and add 1 lb diced kangaroo meat, searing for 6-7 minutes until browned on all sides.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze, and cook for 3 minutes until the wine reduces slightly.
5. Step 5: Stir in 14 oz canned crushed tomatoes, 1 cup beef broth, 2 fresh rosemary sprigs, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until meat is tender and sauce thickens.
6. Step 6: About 15 minutes before serving, cook 12 oz pappardelle pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
7. Step 7: Remove rosemary sprigs from the ragu, toss pasta with the sauce, and serve topped with 1/2 cup grated parmesan cheese.