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.

Ragù bolognese

Ragù bolognese

Recipe by


  • 250g Minced Beef

  • 250g Minced Pork

  • 4 rashers of Smoked Streaky Bacon, cut into small squares

  • 1 onion, finely diced

  • 1 carrot, finely diced

  • 1 stick of celery, finely diced

  • 3 sprigs of fresh rosemary, discard stalks and finely chop needles

  • knob of salted butter

  • 1 large glass of red wine

  • 1 heaped tbsp tomato purée

  • 1 beef stock cube

  • 500ml water


  • Fry the smoked streaky bacon in a frying pan over a medium-high heat in a little olive oil until lightly golden.
  • 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.
  • Now turn the heat back up and add the mince. Get some colour on it.
  • Pour in the wine and cook until you can no longer smell the alcohol.
  • Stir in the tomato purée and the stock cube.
  • Add the water, and bring to the boil. Cover with a lid and simmer for 1½ to 2 hours.
  • Serve Bolognese-style with spaghetti or homemade gnocchi and a blizzard of grated Parmigiano-Reggiano.