Ravishing Ragu

Ragu is by its definition is is a meat-based sauce that is commonly served with pasta. My one works as a base for Bologonese, a Pasta bake Ravoli or Canneloni. You can of course top it with spuds or cheese too. I love using freshy ground mince from the butcher but the cooking makes the meat nice and tender anyway.

There might seem like a lot of ingredients but it is far tastier than a jar of sauce and freezes really well. It’s also good for slimmers and you can chop the veg as finely as you like.to make it child friendly.

454 G of Hereford Minced Beef

1 Small Carrot – Diced

1 Celery Stalk finely Chopped

1 Red or Green Pepper chopped

1 Cup Button Mushrooms

3 Cloves of garlic ( tailor this for your preference)

10 basil leaves torn. If you are using dried basil this equates to a teaspoon.

2 Bayleaves

Dash of tabasco

1 tablespoon of Worchester Sauce

250 Mls of Beef Stock – I use a stock cube or stock pot dissolved.

Tin of Chopped Tomatoes

2 Tablespoons of tomato Puree

Parmesan to serve.


1.Brown the mince, onions, carrot, celery and peppers for two to three minutes.

2.Add garlic basil and bayleaves and continue to brown for a further 5 mins.

3. Add mushrooms, tabasco and worchester sauce and cook for a futher 2 minutes.

4. Add the beef stock and simmer for 10 minutes.

5. Add the tinned tomatoes, puree and simmer for another 20 minutes.

If you wanted to do a slow cooker you would just just add it to the slow cooker and cook for two hours on low at step 5.

You can of course add a glass of red wine to the sauce to make it extra rich.

Serve with your pasta of choice and some parmesan.

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