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Lamb or beef Ragu

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500g Minced lamb or beef (extra lean)
3 Spring onions
2 medium Carrots
2 sticks Celery
1 clove Garlic
2 tins Tinned tomatoes
2 Anchovy fillets
2 tbsp Balsamic vinegar
3 tsp Red currant jelly
1/2 tsp Chilli flakes (optional)
1 tbsp Fresh mint, chopped

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Lamb or beef Ragu

  • Serves 6
  • Easy


This is one of the most basic versatile dishes you can make. The cooking method is super easy and can be done as a fast easy meal or made in advance, and/or frozen and then reheated. It can also be made in a slow cooker but be aware, the fluid content may increase using this method and the sauce may require to be reduced at a higher heat at the end of cooking.

The quantities used in the recipe will allow for 4-6 adult portions if stirred through pasta. For a young family of 4, you should get 2 meals out of the sauce if used in this manner. You can scale up the recipe and batch cook and then freeze in family portions for a really quick and easy meal.

Please see my blog for further ideas of things to do with a Ragu sauce if you’re looking for other tasty tips to use it with!

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In a food processor or mini chopped, chop the spring onion, anchovies, celery, carrots and garlic


Brown the mince in a large shallow pan. Oil is unlikely to be required in this step.


Add the chopped veg and fry for another 5 minutes


Add all the other ingredients except the fresh mint. Bring to the boil and then reduce the heat to simmering point and cook for 30-40 minutes until the meat is tender and the sauce has reduced.


Stir in chopped mint (this could be substituted for fresh basil or marjoram if using beef in this recipe). Stir the sauce through pasta and garnish with freshly grated Pecorino or Parmesan cheese.

Alison Lyles

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