Banging Bolognese ragu

    2 hours 50 min

    You can add salt if you wish, even garlic! However, try it as it is first, and don't skimp on the wine.


    Middlesex, England, UK
    2 people made this

    Serves: 8 

    • 1 pack cubed pancetta
    • 2 onions, diced
    • 500g minced beef
    • 500g minced pork
    • 3 carrots, diced
    • 3 sticks celery, chopped
    • 1 tube tomato puree
    • 2 to 3 glasses of red wine
    • 1 to 2 beef stock cubes
    • mixed dried herbs to taste
    • cracked black pepper to taste

    Prep:20min  ›  Cook:2hr20min  ›  Extra time:10min  ›  Ready in:2hr50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Fry pancetta for a couple of minutes then add the onion and stick a lid on. Cook over medium heat for another 10 minutes.
    3. Whilst the onions do their thing fry the mince beef and pork then drain the fat.
    4. Combine the two saucepans and add the carrot, celery, tomato puree and 1/2 the wine. Heat through before adding the rest of the wine, stock cubes, dried herbs and pepper. Simmer for 20 minutes.
    5. Transfer to the oven and cook, covered, for a couple of hours. Then let it rest for 10 minutes before serving.

    Serving ideas

    Serve with your favourite pasta, grated Parmesan cheese and fresh basil leaves.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)