Subscribe To The Daily Digest Ezine

Slow Cooked Ragu

Serves 6

The secret to a great ragu is, the longer you leave it to simmer over a low heat, the better it tastes. If it gets too dry just stir in some water. This freezes well, so double up and save for a rainy, hungry evening.


2-3 tablespoons olive oil

1 onion, peeled and diced

2 carrots, peeled and diced

2 celery sticks, diced

 4 garlic cloves, crushed

500g (1 lb) minced beef (ground beef)

500g (1 Ib) minced pork

 400ml (1 2/3 cup) red wine

600g (21 oz) tin chopped tomatoes or passata

2 tablespoons tomato purée

2 teaspoons dried oregano

1 teaspoon freshly grated nutmeg

sea salt and freshly ground black pepper


  1. Set a casserole dish or large saucepan over a medium heat and add the oil.
  2. Add the onion, carrot, celery and garlic, stir and cook for 2-3 minutes or until softened. Stir in the minced beef and pork, and season with sea salt and freshly ground black pepper. Cook, stirring occasionally, until the beef has turned a light brown colour.
  3. Pour in the red wine and leave to simmer for about 5 minutes.
  4. Stir in the tomatoes, tomato purée, dried oregano and nutmeg. Reduce the heat to low, cover and leave to simmer for 2 hours or more if you can. The longer you allow it to simmer the more tender and flavoursome the ragu becomes. Add a little beef stock or water if it becomes too thick.
  5. Serve with pasta of your choice or courgetti. 

Recipe taken from Clodagh's Kitchen Diaries, published by Kyle Books. Photograph by Kate Whitaker.