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2 tins of peeled tomatoes

 100g of the best minced beef or minced veal (A hint from Auntie Mirella –you  can use  minced pork for half of  the quantity)

A small carrot

2  sticks of celery

A  small onion 

Dried mushrooms or frozen mushrooms- the dried mushrooms will need to be soaked in boiling water with a pinch of salt and pepper first.

A medium glass of dry white wine.

A little extra virgin olive oil.


Chop the carrot,onion and  celery –  you can do this in your Mix-Master if you wish

Put the mixture into a pan or casserole with the minced meat and some extra virgin olive oil and gently fry on a moderate heat.

While the mixture  is cooking, drain off the excess liquid  from the  dried mushrooms  and chop them finely.

Now add the mushrooms and the white wine into the pan

Add the 2 tins of peeled tomatoes, a pinch of salt and pepper and cook for about 1 ½ hours on a moderate heat.

Before mixing  the ragu sauce  – taste it to see if you need to add any more salt or pepper.

Seves 2-4

This is the traditional Italian Ragu Sauce – often called Bolognese Sauce  and can be used with any sort of pasta .

(A useful tip from Zia  Mirella – if you are having a dinner party – make it the day before as the flavours blend better)