Slow-Cooked Kangaroo Ragu with Wild Tomato and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A rich and hearty Australian ragu featuring tender kangaroo meat slowly braised with wild tomatoes and native herbs for deep, savory flavors. This australian-inspired beef ready in about 170 minutes pairs kangaroo shoulder, diced, olive oil, medium (100g) carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 shoulder, diced
• 2 tbsp olive oil
• 1 medium (150g) yellow onion, finely chopped
• 1 medium (100g) carrot, diced
• 1 stalk celery stalk, diced
• 1 1/2 cups wild tomatoes, chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 cup red wine
• 2 cups beef broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup parmesan cheese, grated

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for about 6-8 minutes until a deep crust forms. Remove kangaroo and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and fragrant.
3. Step 3: Add 3 minced garlic cloves, 1 1/2 cups chopped wild tomatoes, 1 tbsp chopped fresh rosemary, and 1 tsp fresh thyme leaves. Stir well and cook for 2 minutes until aromatic.
4. Step 4: Pour in 1 cup red wine and simmer for 3-4 minutes to reduce slightly, scraping any browned bits off the bottom of the pot.
5. Step 5: Return the browned kangaroo to the pot and add 2 cups beef broth, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then cover and reduce heat to low.
6. Step 6: Cook the ragu gently for 2 to 2.5 hours, stirring occasionally, until the kangaroo is tender and the sauce has thickened and coats the back of a spoon.
7. Step 7: Serve the ragu hot over your choice of pasta or polenta and sprinkle 1/4 cup grated parmesan cheese on top.