Ragu alla Bolognese with Pappardelle

Feeds: 2/3


  • 250g beef shin cut into small pieces

  • 250g pork shoulder cut into small pieces

  • 150g sausage meat

  • 50g diced pancetta

  • 1 large onion diced

  • 1 large carrot diced

  • 1 celery stalk diced

  • 3 bay leaves

  • 1 tbsp finely chopped rosemary

  • 1 tbsp finely chopped thyme

  • 5 garlic cloves finely sliced

  • ½ half bottle of full bodied red wine

  • 1 tin of good quality plum tomatoes

  • 300ml beef or veal stock

  • 2 tbsp tomato puree

  • 1 cup of whole milk

  • Salt and pepper

  • Olive oil

  • Fresh pasta and pecorino/parmesan cheese to serve


  1. Start by heating a little olive oil in a pan before adding the pancetta allow to brown a little before adding the onion, carrot, celery and garlic.

  2. Cook out until veg is translucent and remove from the pan.

  3. Allow the heat to build back up and add another splash of olive oil, add the beef, pork and sausage meat.

  4. Caramelise well all over and season with salt and pepper before adding the veg/pancetta mix back in

  5. Add the bay, rosemary, thyme before deglazing the pan with the wine and adding the tomatoes. Simmer on a low heat for 1 hour

  6. After an hour add the beef or veal stock, tomato puree and the milk. At this stage you can cover with a lid and braise in the oven at 150c for 2 hours or keep covered on a low heat on the stove top for the same amount of time stirring every 15-20 mins.

  7. When the ragu is sticky and delicious with the meat falling apart then it’s ready.

  8. Serve up with your favourite pasta and a generous helping of grated cheese.

  9. Maximum slut level can be achieved toasting some garlic bread in bacon fat to go with this king of pastas

"Remember there is no dish that adding bacon does not improve"

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