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Member recipe

Ultimate Bolognese Ragu

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Cooking time

Prep: 20 minutes Cook: 3 hours

Skill level

More effort


Serves 4

This is an easy one pot, leave it alone, dish for those lazy sundays.

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  • 1 Large Onion, finely chopped
  • 1/2 Red Pepper, finely chopped
  • 1 Carrot, grated
  • 1 Stick of Celery, peeled and finely chopped
  • 4 Cloves of Garlic, crushed
  • 2 Tbsp of Tomato Puree
  • 2 Tins of Plum Tomatoes
  • 300 ml Beef Stock
  • Glug of Red Wine
  • 350-400g Shin Beef
  • 1 Small Chilli (optional)
  • Parmesan Rind (optional)
  • 3 Tbsp Olive oil
  • 350g of Paparadelle


  1. 1. Place a heavy bottomed pan on a medium heat and add 1 spoon of oil

  2. 2. Season the beef well and place into the pan and leave to cook for 3 minutes. Once it’s in, leave it.

  3. 3. Turn the beef and cook for another 3 minutes

  4. 4. Add the carrot, pepper, celery, onion and garlic and chilli along with the remaining oil.

  5. 5. Turn the heat down and fry for 4-5 minutes

  6. 6. Add the Tomato puree and cook for 1 more minute

  7. 7. Add the tinned tomatoes and beef stock.

  8. 8. Stir in a good glug of red wine and the parmesan rind.

  9. 9. Turn the heat down to the lowest setting, season and leave covered to gently bubble for 2-3 hours stirring occasionally until the beef is easily broken with the back of your wooden spoon.

  10. 10. Bring 2-3 litres of salted water to the boil and cook your pasta according to the instructions reserving a cup full of pasta water when draining.

  11. 11. Take the ragù off the heat and add your pasta. Add a little of the reserved water to loosen the mix.

  12. 12. Serve hot with freshly grated parmesan.

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