Ragu Bolognese – for pasta or Lasagne

To feed 8-10

600-700g beef mince, 600-700g pork mince

2 large, or 4 medium onions either sliced thinly or chopped

3 cloves garlic, peeled and crushed or finely chopped

1 glass – about 200 ml – red wine (optional)

2 – 3 tins chopped tomatoes – depends on quality/thickness of tomatoes in the tin

2 tins (approx. 800 ml) water

1-2 teaspoons sea salt crystals

1-2 teaspoons freshly ground black pepper

1 teaspoon dried oregano or marjoram

1 bay leaf

1 teaspoon sugar

2-3 teaspoons sweet paprika (optional but delicious)

1-2 tablespoons olive oil or rape seed oil

Heat oil in a large frying pan, and brown the mince over a high heat.  You may need to do this in several batches until all of the meat is brown.  Place in a deep lidded casserole dish if you are going to cook in the oven, or in a stock pot or similar deep saucepan.  Drop the heat under the pan to the lowest setting and add the onions and garlic.  Sweat over a very low heat, stirring occasionally, for about 15 -20 minutes until the onions are silky soft and sweet.

Raise the temperature again, get all of the ingredients into the same pan and bring to a rolling boil.  If your casserole is not hob proof, then put all of the other ingredients in your frying pan and bring to a rolling boil before tipping over the meat and onions in the casserole.

Cover tightly and place in a preheated oven 140ºC/Gas 1 and cook for approximately 2 hours.  If you want to cook this on your hob, have the heat under the pan at the absolute minimum after coming to the boil – the liquid needs to be barely bubbling.

At the end of the cooking time, check that the meat is  soft.  Taste, and check the seasonings adding salt and pepper as required.


This freezes incredibly well – it is always worth making double if you have a big enough pan.

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