Slow-Roasted Kangaroo Ragu with Macadamia Nut Gnocchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender kangaroo meat slow-roasted and simmered in a rich tomato ragu, served over pillowy gnocchi studded with crunchy Australian macadamia nuts. This australian-inspired beef ready in about 200 minutes pairs kangaroo shoulder, cubed, olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 large onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 3 fresh thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb potato gnocchi
• 1/3 cup macadamia nuts, chopped
• 1/2 cup parmesan cheese, grated
• 2 tbsp butter
• 1/4 cup, chopped fresh basil leaves

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 brown on all sides, about 6-7 minutes. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 1 diced carrot, 1 diced celery stalk, and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup red wine to deglaze the pan, scraping up browned bits. Let it reduce by half, about 3-4 minutes.
4. Step 4: Return the kangaroo to the pot, add 28 oz canned crushed tomatoes, 1 cup beef broth, 3 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 2.5 hours until meat is tender.
5. Step 5: Meanwhile, cook 1 lb potato gnocchi in boiling salted water until they float to the surface, about 2-3 minutes. Drain and toss gently with 2 tbsp butter and 1/3 cup chopped macadamia nuts.
6. Step 6: Remove thyme sprigs from the ragu, stir in 1/4 cup chopped fresh basil leaves, and adjust seasoning if needed.
7. Step 7: Serve the slow-roasted kangaroo ragu spooned over the macadamia nut gnocchi, topped with 1/2 cup grated parmesan cheese.