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Beef, veal and Italian sausage ragù

Name: Beef, veal and Italian sausage ragù
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 onion, very finely chopped; 2 tbsp extra-virgin olive oil; 50g fatty pancetta, not smoked, finely sliced; 2 celery sticks, very finely chopped; 2 carrots, very finely chopped; 100g minced rose veal; 100g minced beef; 100g fresh luganega Italian sausage, or if you canäó»t find it use a good quality British sausage; 200ml good quality red wine (Joe likes Italian sangiovese); 3 tbsp tomato purée; 500ml light beef stock; Fresh egg tagliatelle; 12 month aged grana padano, grated, to serve

By: Joe Hurd

Published: 13 Jul 18
Updated: 18 Mar 24

This rich bolognese recipe is packed with flavour and made from a mixture of beef and rose veal mince, plus Italian sausage and red wine.

Looking for a classic beef mince ragu? Try Donal Skehan’s easy bolognese sauce.

Easy
May 2014

Test kitchen approved

Serves 4
Hands-on time 40 min. Simmering time 1 hour

This rich bolognese recipe is packed with flavour and made from a mixture of beef and rose veal mince, plus Italian sausage and red wine.

Looking for a classic beef mince ragu? Try Donal Skehan’s easy bolognese sauce.

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Ingredients

1 onion, very finely chopped
2 tbsp extra-virgin olive oil
50g fatty pancetta, not smoked, finely sliced
2 celery sticks, very finely chopped
2 carrots, very finely chopped
100g minced rose veal
100g minced beef
100g fresh luganega Italian sausage, or if you canäó»t find it use a good quality British sausage
200ml good quality red wine (Joe likes Italian sangiovese)
3 tbsp tomato purée
500ml light beef stock
Fresh egg tagliatelle
12 month aged grana padano, grated, to serve

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Method

In a pan over a low heat, fry the onion with a little of the olive oil and the pancetta for 10 minutes. Add the celery and carrots and fry for about 15 minutes until translucent.
In separate pan, fry and lightly season the meat until browned (see tip). Drain off any fat and liquid in to a bowl.
Add the meat to the fried veg and pancetta and cook together for 5 minutes. Add the wine, and cook until absorbed and evaporated. Stir in the tomato purée.