Recipes, Beef Recipes, Pork Recipes

Ragù bolognese

It’s a must to get a good bolognese recipe in your repertoire. Great to make in advance and freeze…it actually tastes better having spent a night in the fridge. Serve with spaghetti, gnocchi, on a jacket potato or as part of lasagne.

Ragu bolognese shown in two casserole pans. One with gnocchi, and one without.



  1. Fry the smoked streaky bacon in a frying pan over a medium-high heat in a little olive oil until lightly golden.
  2. Add the onion, carrot and celery to the pan with a knob of butter. Cook for 10 minutes on a lower heat, then add the rosemary needles.
  3. Now turn the heat back up and add the mince. Get some colour on it.
  4. Pour in the wine and cook until you can no longer smell the alcohol.
  5. Stir in the tomato purée and the stock cube.
  6. Add the water, and bring to the boil. Cover with a lid and simmer for 1½ to 2 hours.
  7. Serve Bolognese-style with spaghetti or homemade gnocchi and a blizzard of grated Parmigiano-Reggiano.

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