They say that the word 'ragu' came from the French word 'ragout', derived from 'ragoutier' which means 'to awaken the appetite'! We take inspiration from both the Neapolitan ragu and the classic 'ragu alla bolognese': We've got both pork and beef with a red wine base, as is done in Naples but we're using mince for speed, as is done in Bologna. In Italy, ragu is classically eaten with a wide pasta shape, like tagliatelle, rather than the globally recognised 'Spaghetti Bolognese'.

Cook our delicious Italian Beef Ragu in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Italian Beef Ragu. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ragu Herb Mix pot, a Red Wine Reduction pot and a Ragu Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Italian Beef Ragu in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Ragu Herb Mix
  • Red Wine Reduction
  • Ragu Stock

Your shopping list for 2 servings:

  • 200g lean beef mince
  • 2 pork sausages (plain or cumberland)
  • 1 onion
  • 1 large carrot
  • 200g mushrooms
  • 150g tagliatelle pasta
  • 4Tbsp tomato puree (from cupboard)
  • parmesan cheese grated (optional)
  • basil leaves (optional)
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Our 30 minute recipe

  1. Brown the meat

    Heat a little oil in a wide pan over medium-high heat and fry the beef mince until browned (around 8 mins). Remove and put into a bowl (lined with paper towels to absorb any excess oil).

    Fry the sausage filling in the same pan for 5 mins, breaking it up with a spatula until it becomes golden brown minced pork. Remove and put with the beef.

  2. Start the base

    Add the onion to the pan and fry for 3 mins, then add the carrot and fry for 2 mins.

    Stir in the mushrooms and the RAGU HERB MIX and cook for 3 more mins.

    Meanwhile, get the pasta on, cooking it as per pack instructions. While it's cooking move onto step 3.

  3. Mix it up

    Add the RED WINE REDUCTION and the tomato puree to the ragu pan and mix well.

    Return the meat to the pan, add the RAGU STOCK pot and cook for 2 mins.

    Collect a cup of cooking water from the pasta and pour about 100ml into the meat sauce, then drain the pasta and toss it through the ragu, adding a little more starchy water if necessary. Cook for 1-2 mins.

  4. Serve!

    Serve the pasta with grated parmesan and basil leaves on top.

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Italian Beef Ragu Top Reviews

Kelly - 6th June 2020

Good ragu, just not as good as my homemade ragu.

Emma - 5th June 2020

Delish. Really flavoursome

Emma - 5th June 2020

Delish. Really flavoursome

Fiona - 4th June 2020

I would say this needs a little more flavour. had to add alot of salt and pepper to taste but was still ebjoyed by all the family

Leanne - 3rd June 2020

Bit bland

Niall - 2nd June 2020

I think there was some mint in the recipe which personally I don’t love, but it wasn’t very strong. I would order this again, but maybe I’d add a dash of cream next time

Clare - 1st June 2020

Even my fussy pants son wolfed this down - delicious! We fine grated the carrots and mushrooms to hide them and it was just as good :-)

Clare - 1st June 2020

Even my fussy pants son wolfed this down - delicious! We fine grated the carrots and mushrooms to hide them and it was just as good :-)

Clare - 1st June 2020

Really nice, full of flavour. Made LOADS and we are big eaters. Enough for lunch the day after. Will get again!

Clare - 1st June 2020

Really nice, full of flavour. Made LOADS and we are big eaters. Enough for lunch the day after. Will get again!

Karin - 3rd October 2018

I have cooked before, really enjoyed but felt like a change so decided to try the vegetarian version instead using lentils. I just had to look up the recipe online. To be honest not sure which one I prefer but the lentil version is very filling and quick to cook.

Francesca - 30th May 2020

Red wine flavour was a bit strong but overall was a very nice meal

Helen - 29th May 2020

So much that there was enough for my lunch the next day. A very tasty dish

Gaby - 28th May 2020

Really tasty

Cassie - 20th December 2018

It was ok, it just had a bit of a strange taste....I didn’t hate it, but I didn’t love it either.

Linda - 27th May 2020

I know that some people have commented that this dish is too rich, salty etc. but we found that all of the flavours blended perfectly and the overall taste was delicious; one of our favourites and definitely one to repeat.

Amy - 27th May 2020

Really tasty. I added extra mince, extra tomato puree, a chopped tomato (no mushrooms) and 250g tagliatelle to feed 4 people

Amy - 27th May 2020

Really tasty. I added extra mince, extra tomato puree, a chopped tomato (no mushrooms) and 250g tagliatelle to feed 4 people

Grace - 23rd May 2020

Absolutely delicious. If I was served this in a restaurant I would be very satisfied. One of my favourite simply cooks. Perfect for date night

Grace - 23rd May 2020

Absolutely delicious. If I was served this in a restaurant I would be very satisfied. One of my favourite simply cooks. Perfect for date night

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