Slow-Cooked Kangaroo Ragu with Wild Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A rich and hearty slow-cooked kangaroo ragu simmered in a wild Australian tomato sauce, served over pappardelle pasta. This australian-inspired beef ready in about 200 minutes blends olive oil, medium diced carrots, diced celery stalks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 diced into 1-inch cubes kangaroo shoulder
• 3 tbsp olive oil
• 2 medium diced carrots
• 2 diced celery stalks
• 1 large diced yellow onion
• 4 minced garlic cloves
• 28 oz can crushed canned wild tomatoes
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown the meat on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 large diced yellow onion. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute more, stirring constantly to avoid burning.
4. Step 4: Return the browned kangaroo to the pot. Stir in 28 oz crushed canned wild tomatoes, 2 tbsp tomato paste, 1 cup red wine, and 1 cup beef broth.
5. Step 5: Add 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 2.5 to 3 hours until the meat is tender and sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente, then drain.
7. Step 7: Toss the pasta with the kangaroo ragu and sprinkle 1/2 cup freshly grated parmesan cheese and 1/4 cup chopped fresh basil over the top before serving.