Slow-Cooked Kangaroo Ragu with Wild Mushrooms and Tagliatelle

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

A rich and hearty ragu made with tender slow-cooked kangaroo meat and earthy wild mushrooms, served over fresh tagliatelle pasta. This australian-inspired beef ready in about 180 minutes pairs kangaroo shoulder, cubed, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 lbs kangaroo shoulder, cubed
• 3 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 8 oz, sliced wild mushrooms
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 tsp, chopped fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz, fresh or dried 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 Dutch oven over medium-high heat. Add 1.5 lbs cubed kangaroo shoulder and sear for 5-6 minutes until browned on all sides. Remove meat and set aside.
2. Step 2: In the same pot, add 1 diced carrot, 1 diced celery stalk, and 1 large diced yellow onion. Sauté for 6 minutes until softened and translucent. Add 3 minced garlic cloves and 8 oz sliced wild mushrooms, cooking for 4 minutes until mushrooms release their moisture.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes to reduce slightly.
4. Step 4: Return the kangaroo to the pot and add 14 oz canned crushed tomatoes, 1 cup beef broth, 2 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2.5 hours until meat is tender and sauce thickens.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz tagliatelle pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
6. Step 6: Remove bay leaf from the ragu and adjust seasoning if needed. Toss the tagliatelle with the ragu, adding reserved pasta water as needed to loosen sauce. Serve topped with 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.