Kangaroo Tail Ragu Pappardelle with Burrata

WHAT YOU'LL NEED

Ragu:

• 1 kg Paroo kangaroo tail Portions
• 1 onion, diced
• 6 garlic cloves, roughly chopped
• 2 tbsp tomato paste
• 400 ml red wine
• 1 x 400 g tin cherry tomatoes
• 500 ml passata
• 600 ml beef or chicken stock
• 250 ml water
• 25g Dijon mustard
• 2 sprigs thyme
• 2 sprigs sage
• 2 sprigs rosemary
• Salt & pepper, to taste
• Olive oil, for cooking

To Serve:

• 400g pappardelle
• Pecorino cheese, finely grated
• Burrata
• Fresh basil, torn
• Lemon zest

HOW TO COOK IT

1. Prepare the ragu

• Heat a large heavy-based pot over medium-high heat. Add a drizzle of olive oil.
• Add kangaroo tail pieces and sear on all sides until golden brown. Remove and set aside.
• In the same pot, add the onion and cook for about 10 minutes until softened and lightly caramelised.
• Add garlic and cook for 1–2 minutes until fragrant.
• Stir in tomato paste and cook for 1–2 minutes to deepen the flavour.
• Pour in red wine and cook on high heat until reduced by half.
• Add cherry tomatoes, passata, stock, water, Dijon mustard, herbs, and return the kangaroo tail to the pot.
• Stir well and bring to a gentle simmer.

2. Slow cook

• Reduce heat to low, cover, and simmer gently for 2–3 hours, or until the meat is tender and falling off the bone.
• Remove the kangaroo pieces and carefully strip the meat from the bones, checking for any small fragments.
• Return the shredded meat to the sauce and stir to combine.

3. Cook the pasta

• Bring a large pot of salted water to the boil.
• Cook pappardelle until al dente.

4. Bring it together

• Add the cooked pappardelle directly into the ragu.
• Mix everything together until well combined.

5. Serve

●      Top with burrata, grated pecorino, fresh basil and lemon zest.

Chefs Tips:

Check for bones carefully: Take your time when removing bones, small fragments can remain.

Balance the richness: A little lemon zest at the end lifts the dish and cuts through the richness of the ragu.