Heat the oil first before adding your chopped vegetables and make sure you use a pan that is big enough to accommodate all of the ingredients.

Cook the vegetables in the oil until they’re soft and are starting to brown at the edges as this will add lots of flavour to the ragu.

When you add the beef to the pan use a wooden spoon to break it up in to smaller pieces, and stir to ensure it cooks evenly.

Cook the beef until it is well browned as this will add even more flavour to the dish.

Remember to stir every now and then to prevent the ragu sticking to the bottom of the pan.

Leave the ragu to simmer uncovered for a further 15mins giving you enough time to cook some pasta to serve alongside.



We've used beef in this recipe but you could use a mixture of pork and beef if you like.


Reserve some of the cooking water from your pasta to use to thin out the sauce a little bit before serving - doing this will also help the sauce coat the apsta when you stir them together. 

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