• 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


  • STEP 1
    Heat the olive oil over a medium heat.
  • STEP 2
    Add the mince - cook until brown
  • STEP 3
    Add the onion, garlic fry for 3 minutes
  • STEP 4
    Add the carrots and celery
  • STEP 5
    Drain the Porcini Mushrooms (save your water). Dice and add to the pan along with field mushrooms
  • STEP 6
    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
  • STEP 7
    Cook pasta as packet instructions.
  • STEP 8
    Mix pasta with ragu in serving bowl- top with grated parmasan. Watch your family dig in!

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