Rich beef ragu recipe

This authentic Italian ragu recipe is the base for many wonderful dishes and is a real treat with pasta and a good bottle of wine.

Serves 8 with pasta

Ready in 2 1/4 hours


  • 25g dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large onion, finely chopped
  • 200g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • 1kg beef chuck steak, finely chopped
  • 4 tbsp tomato purée
  • Good pinch of dried chilli flakes
  • 150ml red wine
  • 400g can chopped tomatoes
  • 300ml fresh beef stock, hot


How to make rich beef ragu

1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.

2. Meanwhile, heat the oil in a casserole over a medium heat. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally. Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli and cook for 1 minute. Add the wine, mushroom liquid, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.

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Average rating: 3.5/5
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Nutritional Information

Per serving:
307 kcals
15.3g fat (4.6g saturated)
34.5g protein
7.9g carbs
5.5g sugar
1.3g salt

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Contributed by delicious. magazine

Contributed by delicious. magazine

Wednesday 17 December 2008
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