Hearty beef ragù

    4 hours 30 min

    A hearty Italian pasta sauce made with minced beef and pork. Loads of mushrooms, red wine and fresh herbs ensure it is full of flavour. Make this ahead and freeze in portions for later!

    69 people made this

    Serves: 20 

    • 900g lean minced beef
    • 250g minced pork
    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 1 clove garlic, crushed
    • 1 bottle red wine
    • 900g fresh mushrooms, sliced
    • 1/4 teaspoon dried rosemary
    • 4 tablespoons chopped fresh oregano
    • 1/4 teaspoon chopped fresh thyme
    • 2.5kg passata
    • 150g tomato puree
    • 2 tablespoons grated Parmesan cheese

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. In a large frying pan, brown beef and pork mince over medium heat until no longer pink; set aside.
    2. In a large frying pan, warm olive oil over medium heat and saute onions and garlic until tender; add about 125ml of wine; mix well.
    3. Add mushrooms, rosemary, oregano and thyme to frying pan and add another 125ml wine; saute until tender.
    4. Add browned meat, passata and tomato puree to mixture; simmer for 1 hour and add the remaining wine.
    5. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.


    If you don't eat pork, you can make this with all beef mince instead.

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    Reviews in English (71)


    Simply terrific!! I'm from a long line of great Italian cooks, but I haven't been one of them. My sauce was never as good as "the grandmas", but since I tried this recipe, thats all changed, everyone loves it, (including grandma)now I get to make the sauce every Sunday. Only change I made was I use 2 cups of red wine instead of 3. I used a Cabernet Sauvignon.  -  24 Aug 2003  (Review from Allrecipes US | Canada)


    I give this one a five after I made some changes. I liked how the seasonings were in this, unique and fresh, I left out the rosemary and added fresh basil although I made sure not to add more basil than I did oregano. My sauce was a bit salty, so I added probaby 4-5 tsps of sugar, I think the saltiness comes from canned tomato. In the future I may use a can of crushed tomato which I think would create a consistency I prefer. For heat I added some sliced up italian sausage which I added raw to the sauce and let cook along with a little crushed red pepper. I used two cups of red wine, that was plenty. Simmer it an hour at night, and then leave it over night to simmer another few hours the next day. Went great over Rigatoni.  -  28 Jul 2006  (Review from Allrecipes US | Canada)


    My husband and I thought this recipe was good. Very meaty and thick! One word of caution, if you don't like the smell and flavor of red wine it's not for you. Even after being fully cooked down and 3 full days of the flavors blending the wine taste and smell was still strong with your first few bites. (until you get used to it again) We only made it once so it's possible that a wine less body would be al that is needed. Thanks for giving us this new recipe to try.  -  11 Jul 2000  (Review from Allrecipes US | Canada)