Bolognese/Ragu sauce

Ragù sauce is a traditional Italian meat-based condiment that embodies the rich culinary heritage of Italy. Originating from regions such as Bologna and Naples, ragù is crafted by slowly simmering a mixture of ground or diced meat—often beef, pork, or veal—with aromatic vegetables like onions, carrots, and celery. Tomatoes, wine, and aromatic herbs are added to create a deep, savory sauce that complements various types of pasta. The slow-cooking process allows the flavors to meld beautifully, resulting in a hearty and robust dish that is perfect for family gatherings or a comforting dinner. Whether served with tagliatelle, polenta, or used in lasagna, ragù sauce is a testament to the joy of Italian cooking and the art of transforming simple ingredients into a warming, satisfying meal.

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Servings: 3-4

Ingredient List

  • 1 onion
  • 2 carrots
  • 500g minced meat
  • 400g tomatos
  • Stock cube

Directions

Step 1

Fry onions on medium heat for 3minutes until soft and caramelized

Step 2

Add carrots to the onions and continue to cook for another 3 minutes.

Step 3

Increase the heat and add the minced meat (beef, pork, turkey, etc...) or prepared vegetable. If using meat ensure that this is cooked through eg minced beef turns from pink/red to brown or pork, chicken and turkey from pink to white. If using Quorn, soya or vegetables cook for another 5 minutes

Step 4

Add the tomatoes and hot stock. Stir well. If using whole tomatoes squash them down with your wooden spoon. Bring the ragu sauce to a boil. Once boiling turn down to a simmer (gentle bubbles) and continue to simmer for 20 minutes stirring occasionally to prevent it sticking to the pan