How to make the perfect Ragu

By George Ware

Always a bit of a treat in my family, my dad makes the best Ragu. There is nothing better than a big family meal and this Ragu was always the centrepiece. It is really suitable for any occasion. It can warm you on a winters day and bring bickering families together round the table. Perfect with a glass of red, I’m sure you will enjoy this gem of a classic.

Before we start though, here is what you will need:

  • Olive Oil
  • 3 Cloves of Garlic
  • 1 Large Onion
  • 500g of Minced Beef
  • 3 Sprigs of Rosemary
  • 1 400g Tin of Chopped Tomatoes
  • 1 200g Tube of Tomato Puree
  • 1 medium sized glass of Red Wine
  • Cubed Pancetta (Lardons will suffice)
  • Oregano
  • Dried Pasta of Choice


To begin with you will want to heat a deep pan or pot. Once the pan is up to temperature you will should add a splash of the Olive Oil. Remember that oil expands as it heats so don’t add too much. While the oil is heating, chop the rosemary and add it to the pan. Following this you should chuck in the pancetta cubes. While waiting for the pancetta to fry to a golden-brown colour, peel and finally chop the onion. Remember to stir the pan periodically. Once the pancetta how browned off, add your onion. You could cook your onion until soft and translucent before doing anything else otherwise your Bolognese will be filled with unpleasant crunchy pieces of onion. Next, you will want to add the mince. Keep the mince stirred until all of the beef is browned. Then you will want to add two teaspoons of oregano. While letting the juices and fat from the mince burn off, finely chop the garlic and add to the pan. Following this, add the glass of red wine. It is up to you which wine you choose but make sure to pour a glass with you meal, it really complements the Ragu sauce. With the wine in the pan, simmer until the alcohol evaporates. At this point the smell is glorious. Next, empty the tinned tomatoes in to the pan and stir until thoroughly mixed in. After this, add the entire tube of tomato puree and stir. Don’t be afraid to add the whole tube as it really gives the sauce a kick. Allow the sauce to simmer on a low heat for 30 minutes. While this is happening, boil and drain your pasta of choice. Spaghetti is the most popular choice but I personally prefer Penne. Serve the pasta and then before serving the Ragu, tear in some fresh basil. And the you have it, the perfect Ragu. Enjoy.


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