Rich ragu

Rich ragu

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(4 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins plus chilling

Easy

Serves 4

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal705
  • fat15g
  • saturates6g
  • carbs79g
  • sugars9g
  • fibre7g
  • protein54g
  • salt0.9g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, halved and finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely diced
  • 1 large carrot, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 600g pack minced beef steak
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 3 tbsp tomato purée
  • 2 garlic cloves, finely grated
  • 2 tsp fresh thyme leaves
  • 150ml red wine (or use extra beef stock)
  • 500ml beef stock
  • 400g spaghetti
  • 50g grated parmesan, plus extra to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • side salad, to serve

Method

  1. Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.

  2. Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.

  3. Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.

  4. Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

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Comments, questions and tips

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marcb.'s picture
marcb.
11th Nov, 2016
hey good recipe, loved it. But i changed it abit and i really think it does alot to it in terms of flavour. i use 300g of minced pork and 300g minced beef, And after browning the meat, i add about 500 ml of fat free milk, reduce that, with open lid, add about 1l of stock. Keep reducing and adding water. I normally cook my bolognese for about 4-5 hours.
aussiechick
29th Oct, 2016
5.05
this is so good, best Bolognese sauce I've ever made & so easy. I've made it many times & vary it sometimes eg. substituted half the stock with some passata that needed using up, also makes brilliant shepherd's pie (ran out of pasta that night)
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