Slow-Roasted Kangaroo Ragu with Wild Mushroom Tagliatelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Rich and hearty slow-roasted kangaroo ragu simmered with wild mushrooms and herbs, served over fresh tagliatelle pasta. This australian-inspired beef ready in about 180 minutes pairs cubed kangaroo shoulder meat, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed kangaroo shoulder meat
• 3 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 14 oz canned crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 8 oz, sliced wild mushrooms
• 12 oz fresh tagliatelle pasta
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 cup, grated parmesan cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Add 1.5 lbs cubed kangaroo shoulder meat and brown on all sides for 6-8 minutes.
2. Step 2: Add 1 medium diced carrot, 1 diced celery stalk, 1 large finely chopped yellow onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 tsp dried thyme, 1 tsp dried rosemary, 14 oz canned crushed tomatoes, 1 cup red wine, and 2 cups beef broth. Season with 1.5 tsp salt and 1 tsp black pepper. Bring to a simmer.
4. Step 4: Cover the pot and transfer to the oven, slow-roasting for 2.5 hours until the kangaroo is tender and sauce has thickened.
5. Step 5: While ragu cooks, sauté 8 oz sliced wild mushrooms in 1 tbsp olive oil over medium heat for 5 minutes until golden and set aside.
6. Step 6: Cook 12 oz fresh tagliatelle in boiling salted water for 2-3 minutes until al dente, then drain.
7. Step 7: Stir the sautéed mushrooms into the ragu, taste and adjust seasoning. Toss the tagliatelle with the ragu and sprinkle 1/2 cup grated parmesan and 2 tbsp chopped fresh parsley before serving.