Beef Ragu

Written by Published on in Dinner, Recipes

This Beef Ragu or meat sauce will always hold a very special place in my heart. This was the first recipe I developed and became my go to dish when having to feed friends, family and any one else who looked like they needed feeding. It was also the first meal I ever cooked for my fiancée and still takes me back to making this in the early stages of our relationship.
It will also, I’m sure, cause any true Italian traditionalists to scream, however, as we know there is room for every taste in the kitchen. Whilst I absolutely adore the traditional Italian meat sauce, having tasted it and how it changes from each region, this is my take on a homely ragu that takes me back to some very happy places.

As I am cooking for just the 2 of us currently, I make the full amount of ragu and serve half with pasta. The other half I usually freeze. The following week I will defrost the meat sauce and build a lasagne for the two of us. I find this saves you valuable time. It really takes hardly any extra time to make double and you then only have to make a béchamel, build and you can have lasagne in the oven within 15 minutes. It is also easier than halving this recipe.

Ingredients for the beef ragu from CUBBin the Kitchen

As with every recipe on my blog I encourage you to riff on this and make it your own. I have added mushrooms to this before and that added another note. Red peppers add a sweetness to this that may take it over the edge; I would omit the honey if adding red peppers.

Comforting meat sauce, rich beef ragu from CUBBin the Kitchen

Ragus, or meat sauces, are great vehicles for sneaking in vegetables. I personally wouldn’t eat onion as a small child however in a meat sauce I wolfed them down. So if you want to ensure some of your 5-a-day then add in extras. You could add carrots, mushrooms, red peppers, the chopped tomatoes also count towards it. Put over courgetti – if that’s your thing, and this can be all 5 in one dish. A stick of celery is also traditional so feel free to throw one in chopped finely along with the onion.

Comfort food Spaghetti bolognese from CUBBin the Kitchen

I hope this meat sauce can bring you the happiness it has brought me. It has evolved over a decade and continues to make appearances in my kitchen. If you try this recipe, let me know what you thought in the comments below. Share your pics on Instagram – tag me @cubbinthekitchen for a chance to be featured in my stories.

Spaghetti bolognese made with rich beef ragu from CUBBin the Kitchen

Beef Ragu

The fusion of these ingredients creates a hug from the inside

  • 1 tbsp Olive Oil
  • 1 Onion
  • 1 Large Carrot (or 2 Medium)
  • 1 Cloves Garlic
  • 500 grams Beef Mince
  • 2 Tins Chopped Tomatoes
  • 3 tbsp Tomato Puree
  • 300 ml Beef Stock
  • 100 ml Red Wine (This can be optional)
  • 2 tsp Italian Herbs
  • 2 tbsp Honey
  • 1.5 tbsp Tomato Ketchup
  • Dash Worcestershire Sauce

  1. Peel the Onion, Garlic & Carrot.

    Finely chop the Onion, grate or finely chop the Garlic and finely dice the Carrot.

  2. Heat the Oil in a large pan. One that has a lid.

  3. Put the Onion and Carrot in the pan and sauté over a medium heat for 8-10 mins, until softened and starting to colour. 

    Stir the Garlic through the Carrot and Onion.

    Add in the Mince and breaking up any clumps of meat until all browned.

  4. Add the wine (if using) and turn up the heat to boil off most of the alcohol.

    Reduce the heat and add the Chopped Tomatoes, Tomato Puree, Beef Stock, Italian Herbs, Honey, Ketchup & Worcestershire Sauce.

    Bring to a boil then cover with a tight fitting lid and simmer for an hour – an hour and 20, until the sauce has thickened and the meat is tender and carrots are tender.

  5. Taste and add Salt and Pepper to your personal palate.Remove the lid and simmer for a further 15-20 mins until you have your required consistency.

This sauce taste even better after spending a night in the fridge and being reheated, it also freezes beautifully.

LEFTOVERS TIP

When cooking for two, I use half for a Bolognese and half for a lasagne.
If you have leftover Ragu and pasta why not tip is all into a dish and top with breadcrumbs whizzed with garlic, parsley and parmesan and create pasta bake – another meal for another day stashed in the freezer for those days you just can’t face cooking.

154 Comments

  1. Natasha Boyle
    June 22, 2019 at 12:19 pm  ·  Reply

    Great recipe certainly sounds different but one I would like to try.

    • CUBBin the Kitchen
      June 22, 2019 at 1:06 pm  ·  Reply

      Yes there are a couple of unorthodox ideas in this one. Believe me though once you’ve tried it you’ll see how well the flavours marry.

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