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beef ragu recipe

Beef Ragu Recipe

Course Main Dish
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people


  • 3 medium carrots chop finely
  • 3 stalks celery chop finely
  • 1 large onion chop finely
  • 4 cloves garlic chop finely
  • 100 g bacon lardons
  • 1.5 kg beef shin dice it
  • 1 cup red wine
  • 1 tsp fresh thyme chop
  • 1 tbsp fresh rosemary chop
  • 1 tbsp tomato paste
  • 1 tin chopped tomatoes
  • 1 pack beef stock or water to cove the ingredients


  1. Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.
  2. Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.

Recipe Notes

Note: Ragu is best eaten with a really nice pasta or bread. We usually buy our pasta from Valvona & Crolla which is an Italian delicatessen here in Edinburgh but the point is use a good quality pasta and for bread something like a focaccia is amazing with ragu.

Below is the Space Alphabet I talked about above. Make sure you click on the image for a much larger version.