Ragu Bolognese

Oh my! This was hands down one of the most delicious dinners I’ve made in a long time. Slow cooked beef that falls apart and melts in your mouth, coated in a silky rich sauce. It tastes so indulgent and it couldn’t be simpler. You need to slow cook your beef for two and a half hours over a low heat on the hob so this is one for when you are pottering about in the kitchen.

Works beautifully with tagliatelle. Everyone loved it and to my glee I had requests to make it again and again.

Serves 4


350g braising steak pieces

1 medium onion

1 celery stick

1 carrot

500g passata

1 cup red wine

1 litre beef stock – I used a stock cube and 2 tablespoons of Bovril

Tablespoon olive oil

Salt and cracked black pepper to season


Start by chopping your onion, carrot and celery into small pieces.

Heat up your olive oil in a large pan or cooking pot and add your chopped onion, carrot and celery for 10 minutes or so stirring all the time. This is called a soffritto and it will give your sauce the most amazing aromatic flavour. You want to sauté them until the onion is soft and translucent and the vegetables are soft and caramelised but do not burn them.

Add the beaf steak to brown for a couple of minutes stirring all the time.

Now add your wine and turn up the heat a little to reduce.

Pour in the passata, stock and season with salt and cracked black pepper.

Now simply leave to gently cook away over a low heat, checking every 20 minutes or so with a stir here and there.

10 minutes before cooking time is up bring a large pan of salty water to the boil and add your tagliatelle for as long as the instructions advise. Usually around 10 minutes for al dente. This will ensure the pasta is ready once the cooking time is up. Drain the pasta in a colander and add back to the saucepan swirling in a knob of butter.

Once the cooking time is up the sauce will be thick and deliciously rich in flavour. The meat should fall apart. Don’t be afraid to gently break the meat up a little more with the wooden spoon and stir into the sauce. Toss the pasta in immediately.

Tip: I like mine with chopped basil on top and freshly grated parmesan. Serve with a delicious garlic ciabatta and a glass of red.