Print Recipe
5 from 2 votes

Italian Beef Ragu

A classic beef ragu that's easy and packed full of flavour using only a few simple ingredients it's perfect for lasagne, tossed with pasta, as a filling for ravioli and cannelloni and so much more!
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 547kcal
Author: Emily Kemp


  • 1 carrot
  • 1 white onion
  • 1 stalk celery
  • 8.8 oz 250g beef mince
  • 8.8 oz 250g pork mince
  • 2 cups (465g) passata/pureed tomatoes
  • 1 cup (230ml) red wine
  • 4 cups (1 litre) beef stock
  • 1 tbsp olive oil
  • 1 pinch salt and pepper


  • Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
  • If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and beef stock and a pinch of salt and pepper.
  • Stir everything together and leave to simmer on a low heat for 2 and half hours. Add an extra 1 cup/230ml of water after one hour if the sauce has reduced too much.


  • Serve the beef ragu with fresh pappardelle pasta, made into lasagne with bechamel sauce or stuffed into cannelloni or ravioli for a truly authentic Italian meal.
  • This beef ragu can be cooled then frozen. Defrost the day before using and reheat in a pan.


Calories: 547kcal | Carbohydrates: 12g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 457mg | Potassium: 1228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 42.6% | Vitamin C: 13.5% | Calcium: 6.7% | Iron: 24.6%