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 Reviews

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