Beef Ragú

A slow-cooked ragù built on deep browning, gentle simmering and a rich tomato base. It’s the sort of Sunday recipe that benefits from taking its time.

I like to start this around lunch time: brown the beef, build the soffritto, then let it cook low and slow. Using beef mince gives a classic saucy texture, while a chunk of beef makes a pulled beef-style ragù with extra depth.

Finish it with a splash of milk and a little rest off the heat to round out the flavours and keep the sauce silky.

Servings

4 servings

Quick Stats

⏱ 1–3 hrs • 💪 High Protein • 🍽 Base: 4 servings

Ingredients

500g beef
1 onion (finely diced)
1 carrot (finely diced)
3 garlic cloves
2 tbsp tomato paste
400g canned tomatoes
150ml white wine
100ml milk
2 tbsp olive oil
salt & pepper

Method

Brown the beef properly (don’t rush this):
Heat a large pan on medium-high with olive oil. Add the beef mince and let it sit for a minute before breaking it up. You want deep browning and caramelisation — this is where most of the flavour comes from. Once browned, remove and set aside.
Build the soffritto base:
In the same pan (don’t clean it), add onion and carrot. Cook slowly on medium heat for 8–10 minutes until soft, sweet, and slightly golden. Add garlic for the final 1–2 minutes so it doesn’t burn.
Cook out the tomato paste:
Add tomato paste and stir it through the vegetables. Let it cook for 2–3 minutes until it darkens in colour — this removes acidity and deepens flavour.
Deglaze the pan:
Pour in white wine and scrape the bottom of the pan. This lifts all the browned bits (fond), which is pure flavour. Let it simmer until reduced by about half.
Build the sauce:
Add canned tomatoes and return the beef to the pan. Stir well so everything is combined evenly.
Slow simmer (this is where it becomes Bolognese):
Reduce heat to low and simmer uncovered for 1–3 hours. Stir occasionally and add a splash of water if it gets too thick. The longer it cooks, the richer and more integrated the flavour becomes.
Finish and balance:
Add a small splash of milk near the end to soften acidity and create a richer, rounder sauce. Season with salt and pepper gradually — taste as you go.
Rest before serving (important):
Turn off the heat and let it sit for 10–15 minutes. This allows the sauce to thicken and the flavours to settle and deepen.

Key Nutrients & Benefits

Rich in iron and B vitamins from beef, supporting energy production and muscle function. Tomatoes and garlic provide antioxidants that support immune health and reduce inflammation.

Macros (approx per serve)

Calories: 400–500 kcal
Protein: 30–40g (high, supports muscle repair & satiety)
Carbs: 25–45g (depends on pasta/rice serving base)
Fats: 15–25g (olive oil + beef fat variation)

Smart Swaps & Variations

Beef mince for classic bolognese — cooks faster and gives a saucy, tender texture.
Chunk beef for pulled beef-style ragu — slow braise for 2–3 hours until it shreds, then return the meat to the sauce.
Pork mince instead of beef — slightly sweeter, softer flavour while still high in protein.
Chopped spinach — adds fibre, iron, and micronutrients without changing flavour.
Pancetta For a more traditional bolognese, start with diced Pancetta, to enhance the sauce
Red wine instead of white — deeper, richer flavour profile.
Mushrooms or zucchini — increases volume, fibre, and umami.