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Serves 6

Truly wonderful and easy family favourite that feels your home with a beautiful aroma.

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  • Olive oil
  • 1 lb good quality beef mince
  • 1 red onion - finely diced
  • 1 garlic clove - finely diced
  • 1 carrot finely - diced
  • 1 celery stick - Diced
  • Handful of field mushrooms - chopped
  • 1 beef cube - 1/2 pint of boiling water - mixed
  • handful of dried porcini mushrooms (soaked in 1 pint of boiling water for half an hour before use)
  • 1 tin plum tomatoes
  • 1 cup/small carton of passata
  • 1 glass of red wine if you have it
  • large pinch of oregano
  • Salt to taste
  • Good dried spaghetti
  • Grated parmasan


    1. Heat the olive oil over a medium heat. Add the mince - cook until brown Add the onion, garlic fry for 3 minutes
    2. Add the carrots and celery
    3. Drain the Porcini Mushrooms (save your water). Dice and add to the pan along with field mushrooms
    4. Add the tin tomatoes and passata and oregano, leave for 2 minutes. Add the beef stock, glass of wine and half of your porcini water. Bring to the boil and simmer on a low heat for 2 hours + ( until desired consistancy) . Stiring occassionaly
    5. Cook pasta as packet instructions.
    6. Mix pasta with ragu in serving bowl- top with grated parmasan. Watch your family dig in!

Comments, questions and tips

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21st Apr, 2013
And please, No mushrooms in to a bolognese sauce guys
21st Apr, 2013
if you use half beef and half veal is better and add a bouquet garnie with rosmary,sage and thyme. Add some tomato pure after the red wine evaporates. Rigatoni are the best
11th Apr, 2013
I found it better if you use basil and a bay leaf as well as the oregano. More flavour.
22nd Nov, 2009
Excellent dish - I reduced the porcini water to strengthen the flavour and enjoyed the result
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