Beef, veal and Italian sausage ragù

Name: Beef, veal and Italian sausage ragù
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 onion, very finely chopped; 2 tbsp extra-virgin olive oil; 50g fatty pancetta, not smoked, finely sliced; 2 celery sticks, very finely chopped; 2 carrots, very finely chopped; 100g minced rose veal; 100g minced beef; 100g fresh luganega Italian sausage, or if you canäó»t find it use a good quality British sausage; 200ml good quality red wine (Joe likes Italian sangiovese); 3 tbsp tomato purée; 500ml light beef stock; Fresh egg tagliatelle; 12 month aged grana padano, grated, to serve

By: Joe Hurd

Published: 13 Jul 18
Updated: 18 Mar 24

Test kitchen approved

This rich bolognese recipe is packed with flavour and made from a mixture of beef and rose veal mince, plus Italian sausage and red wine.

Looking for a classic beef mince ragu? Try Donal Skehan’s easy bolognese sauce.

Serves 4
Hands-on time 40 min. Simmering time 1 hour

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Ingredients

1 onion, very finely chopped
2 tbsp extra-virgin olive oil
50g fatty pancetta, not smoked, finely sliced
2 celery sticks, very finely chopped
2 carrots, very finely chopped
100g minced rose veal
100g minced beef
100g fresh luganega Italian sausage, or if you canäó»t find it use a good quality British sausage
200ml good quality red wine (Joe likes Italian sangiovese)
3 tbsp tomato purée
500ml light beef stock
Fresh egg tagliatelle
12 month aged grana padano, grated, to serve

Method

In a pan over a low heat, fry the onion with a little of the olive oil and the pancetta for 10 minutes. Add the celery and carrots and fry for about 15 minutes until translucent.
In separate pan, fry and lightly season the meat until browned (see tip). Drain off any fat and liquid in to a bowl.
Add the meat to the fried veg and pancetta and cook together for 5 minutes. Add the wine, and cook until absorbed and evaporated. Stir in the tomato purée.
Gradually add the stock and simmer very gently for 1 hour. Taste and season, then serve with tagliatelle and grated grana padano.

Recipe from May 2014 Issue

delicious. tips

The cooked ragí_ will keep, covered, in the fridge for 3 days, or you can freeze for up to 3 months.

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