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Rich Mince Ragu


Great mince which can be used as the basis for lots of dishes: cottage pie, spaghetti bolagnese, lasagne, pasta with ragu - or just as mince and mash!

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  • 100g smoked pancetta
  • roughly chopped
  • 1 red onion
  • finely chopped
  • 1 carrot
  • finely chopped
  • 2 sticks celery
  • finely chopped
  • 1kg good-quality beef mince
  • Small glass of red wine
  • 140g tomato purée
  • 500ml of boiling water
  • 2 beef stock cubes
  • 2-3 bay leaves


servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 200mins
Cost Average budget


Step 1

Put a large pan on a medium heat. Once hot add the smoked pancetta and fry for 2-3 minutes on a low heat, or until starting to crisp up.

Step 2

Add the onion, carrot and celery. Cook slowly for about 10 minutes with lid on (stirring occasionally), until soft and translucent.

Step 3

Add mince to the pan, stirring occasionally until the beef has browned.

Step 4

Add a good glug of red wine and keep stirring to burn off the alcohol.

Step 5

Stir in the tomato purée, and then add the boiling water, stock cubes and the bay leaves. Put the lid on and simmer for 3 hours.

This freezes really well so it's worth making a big batch and saving some for later.

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