I love a good pasta ragu! This Kangaroo ragu is amazing as the slow cooking breaks down the lean meat resulting in a very healthy and delicious pasta sauce! It has a ‘wild game’ flavour which gives the sauce a very rich meaty depth of flavour (you either love it or hate it!) – and I just looove it!!!
Kangaroo is one of my favourite red meats! It is super lean and high in protein. Because it is really lean meat with little to no fat, it is best served rare to medium rare – which is my favourite ‘degree of doneness’ for meat…well… I am known to order my steak ‘blue’ too!
Kangaroo meat is readily available at some butchers, Coles/Woolworths.
I haven’t tried this in the Thermomix – I figure I need to justify the existence of my other kitchen appliances, like my slow cooker! Plus, I like to leave it slow cooking for most of the day, which frees up my Thermomix for other things! If you don’t have a slow cooker, you can also use a big pot on the stove.
Some recipes cook and brown the vegetables and meat on a frying pan before putting it in the slow cooker – but I like shortcuts, so just chuck everything straight into the slow cooker! The longer the better, resulting in the meat just falling apart and making a beautiful delicious sauce!
You can also use this recipe for any other game meat i.e. venison, or even beef to make a delicious and hearty slow cooked ragu served with pasta (or mash!)
Add all ingredients into slow cooker, stir together, and cook on high for 4 to 8 hours...the longer the better (if using a pot on stovetop, bring to the boil then cook on low to medium heat). Using tongs, remove kangaroo pieces from the mixture, discard the bay leaves, and shred the kangaroo meat with a fork. Pour the remaining sauce into a saucepan and bring the sauce to a boil. Reduce the sauce on low to medium heat. Once the sauce thickens, add the shredded kangaroo meat, and stir through. Stir through cooked pasta, season with salt and pepper, and serve.
Slow Cooked Kangaroo Ragu
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