Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A classic from northern Italy, ragù is the original Bolognese sauce served with pasta. This recipe sticks close to the original, needing a few hours of slow simmering for the beef to soften and flavours to blend.


  • 100 g (4 oz) cubes of pancetta
  • 25 g (1


  • Heat a large saucepan over a medium heat. Add the pancetta and fry for a few minutes until golden brown, then remove from the pan and keep to one side.
  • Add the butter along with the chopped vegetables and cook over a low heat for 10-15 minutes. Season the beef with salt and pepper and add to the vegetables, increasing the heat and cooking the beef until brown. Pour