A Real Italian Ragu

Ever wondered how to make a real, Italian ragu sauce? One of our co-workers from Italy has given us this recipe and we wanted to share it with our customers! Order your pork and beef mince here.


-       One medium onion

-       3 cloves garlic

-       1 peeled carrot

-       1 stick of celery

-       500g of pork mince

-       500g of beef mince

-       2 bottles of passata

-       One cube of chicken stock

-       1 cup of dry white wine


-       In a food processor, add carrot, garlic, onion, and celery – blitz until very finely chopped. If you don’t have a food processor, chop these until they’re as fine as possible

-       Place the above mixture in a heavy based saucepan or cast iron pot  along with a couple of tablespoons of olive oil

-       Turn on the heat to about medium, and fry off for a minute or two

-       Add in pork and beef mince and stir until meat has browned

-       Once meat has browned, add in white wine and leave for about one minute

-       Add in passata, stock cube (try and break this up as much as possible with your hands

-       Stir well, and leave on a very low simmer for about 2 hours stirring frequently. If you’re using a slow cooker, place the mixture into your slow cooker and cook for 4 hours on high 

-       If the sauce looks dry, add in a touch of water every so often