Roo-ed Menu: Kangaroo Ragu Pasta Sauce Recipe

Meg Meg Hughes

We’ve had several of our lovely readers ask for suggestions on ways to hash sling with kangaroo of late, so in an effort to step up our recipe count for this highly nutritious and very versatile Australian native ingredient, we’re introducing (trumpets…) the Roo-d Menu.

With high levels of protein, linoleic acid, omega 3s, iron, zinc, B vitamins with only 2% fat, kangaroo is one of the healthiest widely-available red meats. And while not the most delicate tasting, the characteristic gamey flavours work well in all manner of sauces, sweet marinades, and curries. Here’s a twisted classic to kick off your roo-ed flavour adventures….

Kangaroo Ragu

Roo-ed Ragu


  • 500g kangaroo mince
  • 1 onion
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 3 large tomatoes
  • 1 grated carrot
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 teaspoon ground pepperberries
  • 1 teaspoon native thyme
  • 1 teaspoon salt (to taste)
  • 1 sprig native basil (to garnish)

Heat oil and butter in a large frypan, add the onion to soften. Add mince, and garlic to brown. Stir in the tomatoes and paste, carrot, red wine and spices. Cover and simmer for 10 minutes. Serve over pasta, with parmesan and sprig of native basil. Serves 4.

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