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 4 servings:

  • 350g lean beef mince
  • 4 pork sausages (pork sausages)
  • 1 onion
  • 3 carrots
  • 400g mushrooms
  • 300g tagliatelle pasta
  • 5Tbsp tomato puree
  • 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 150ml 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 lots of grated parmesan and basil leaves on top

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Italian Beef Ragu Top Reviews

Donna - 20th September 2020

Favourite one so far

Donna - 20th September 2020

Favourite one so far

Kelly - 17th September 2020

Very tasted and loved by the whole family

Kelly - 17th September 2020

Very tasted and loved by the whole family

Karen - 15th September 2020

Loved it

Karen - 15th September 2020

Loved it

zoe - 14th September 2020

delicious meal loved by all x

zoe - 14th September 2020

delicious meal loved by all x

Anthony - 13th September 2020

For me the mushrooms didn't work will try again with out mushrooms as some of other flavours coming though were slightly different than usual from this type of dish and I would like to see how they would be without the mushroom flavour running though it.

Pamela - 12th September 2020

Not a great favourite for this household.

Joanne - 10th September 2020

Thumbs up from kids ????????

Joanne - 10th September 2020

Thumbs up from kids ????????

Miss - 6th September 2020

Very rich, strong flavours.

karen - 29th August 2020

Perfect mid week meal

karen - 29th August 2020

Perfect mid week meal

Lyn - 27th August 2020

Absolutely beautiful! So easy to cook too.

Lyn - 27th August 2020

Absolutely beautiful! So easy to cook too.

Helena - 27th August 2020

One of our family favourites the children helped to make this and it tasted amazing !! Will definitely have this one again !

Deborah - 26th August 2020

So easy to cook and amazing flavours would do again

Deborah - 26th August 2020

So easy to cook and amazing flavours would do again

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