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Ultimate ragù

Published: 31 Aug 12
Updated: 18 Mar 24

This ragù recipe is great with pasta, but you can use it as a base for chilli con carne or make it in to cottage pie. It’s also a cinch to transform it into lasagne or moussaka.

Easy
September 2012

Test kitchen approved

Serves 6
Takes 20 minutes to make, 1-2 hours to cook

This ragù recipe is great with pasta, but you can use it as a base for chilli con carne or make it in to cottage pie. It’s also a cinch to transform it into lasagne or moussaka.

Nutrition: per serving

Calories: 379kcals
Fat: 23.2g (8.7g saturated)
Protein: 29g
Carbohydrates: 8.5g (7.6g sugars)
Fibre: 2.2g
Salt: 0.5g

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Ingredients

2 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
500g beef mince
300g pork mince
3 tbsp tomato purée
2 x 400g tins chopped tomatoes
1 glass red wine (about 175ml)
150ml whole milk
A few fresh oregano sprigs, leaves stripped

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Method

Heat the oil in a large pan and gently fry the onions for 10 minutes until soft. Add the garlic and cook for 2 minutes more.
Add the minced beef and pork, increase the heat and brown all over, then add the remaining ingredients. Season well, then simmer for 1-2 hours, adding a splash of water (or stock) if the ragù starts to get too dry. Serve with spaghetti and grated parmesan.