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Slow Cooked Beef Ragu Bolognese



Recipe Type


Suitable for Vegetarians



  • 10g Thyme
  • 10g Oregano
  • 10g Rosemary
  • 2 Bay Leaves
  • 1kg Beef Mince
  • 3 Garlic cloves - crushed
  • 2 Celery sticks - diced
  • 2 Carrots - peeled and finely diced
  • 1 Onion - peeled and finely diced
  • 400g Chopped Tomatoes
  • 2 Tbsp Tomato puree
  • 2 Tbsp Rapeseed Oil
  • 1 Beef Stock Cube
  • 100ml Whole milk
  • 250ml Dry white wine
  • 100g Pancetta - diced

Cooking Instructions

  1. In a large frying pan, fry the diced pancetta over a medium heat until crisp.
  2. Add the Oil and fry the Garlic, Onions, Celery & Carrots until soft approx 6-8 mins.
  3. Remove the leaves from the woody stalks and chop Rosemary, Oregano, Thyme and add to the frying pan.
  4. Add whole Bay leaves and a pinch of salt. Add the minced beef and fry until brown.
  5. Add the wine, tomatoes, beef stock cube, tomato puree and milk and bring to the boil.
  6. Season well with salt and pepper.
  7. Add a can of water from the empty tomatoes if needed.
  8. Simmer with a lid on for 1.5 hours over a very low heat. Check and stir occasionally.
  9. The sauce can be used to make Tagliatelle Bolognese or as the base for Lasagne. Any leftover sauce can be frozen.