Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and hearty Australian ragu featuring lean kangaroo meat slow-cooked with wild tomatoes and rosemary for a robust flavor profile perfect over pasta or polenta. This australian-inspired beef ready in about 135 minutes pairs kangaroo shoulder, diced, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 120 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides, about 6-8 minutes. Remove and set aside.
  2. Step 2: In the same pot, add 1 finely chopped medium onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return the browned kangaroo to the pot, stir in 14 oz chopped wild tomatoes, 2 tbsp tomato paste, and 1/2 cup dry red wine. Simmer for 2 minutes to reduce slightly.
  4. Step 4: Add 2 fresh rosemary sprigs, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook on low heat for 2 hours until the meat is tender and sauce thickens.
  5. Step 5: Remove rosemary sprigs and serve the ragu over your choice of pasta or creamy polenta.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo shoulder, diced from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kangaroo Ragu with Wild Tomato and Rosemary?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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