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Spaghetti Bolognese Slow Cooked Meat Ragu Sauce

An essential meat ragu recipe that produces a great sauce for pasta, lasagna and other dishes. Make a big pot and freeze small portions for a quick meal.
Prep Time15 mins
Cook Time1 hr
Total Time2 hrs 15 mins


  • 1 onion
  • 1 carrot
  • 1 stick of cleebry
  • 2 cloves of garlic
  • 5 chestnut mushrooms
  • a small handful of pancetta cubes
  • 500 g beef mince
  • 1 tbsp of tomato puree
  • 400 g chopped tomatoes 1 can
  • 200 ml beef stock
  • 1 glass of red wine
  • 4 tbsp Lea & Perrins Worcestershire sauce
  • Pack of quality Spaghetti
  • handful of grated parmesan
  • some fresh basil


  • Fry the pancetta in a pan with some cold pressed rape seed oil until it browns and crisps up.
  • Add the mince and brown
  • Add the diced onion, carrot, celery, garlic and mushrooms, stir well.
  • Coat everything in the pan with the tomato puree and cook for a few more minutes
  • Add the glass of red wine and beef stock and let it bubble away until reduced by half.
  • Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
  • Bring to boil, then reduce the heat and simmer gently for 45 minutes.
  • Boil a pan of slated water and add the pasta to cook for 8-10 minutes according to the pack
  • Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan and enjoy.


I added a bit more than a tablespoon of tomato puree to increase the lycopene content of the sauce. I cooked my sauce on a low heat for about 2 hours to deepen the flavour.