Simple cooking: ragu

Ready to use

Ready to use

The staple is of course, spaghetti bolognese. There are many variations on this theme but I have found over the years a combination of simple ingredients, cooked for ages, works a treat.


  • 800 grams minced lamb or a combination of minced lamb, pork and beef – it’s probably best to mix pork with one of the meats if you want it light
  • 2 litres passata
  • A large glug of white wine
  • 2 or three onions, finely chopped
  • A glug of olive oil
  • salt and pepper

Heat a good glug of olive oil in a non stick frying pan or skillet. When reasonably hot, take the finely chopped onions and add to the pan, frying gentle as they soften; you don’t want them browned. When soft add the minced meat and stir and ensure the meat is browned with the onions.

When browned, add two litres of passata and a a large pour of dry white wine. Season and bring to a boil; then turn down and simmer with lid off; it spits as the tomato reduces and caramelises, so you could part cover or add a mesh cover.

This dish needs to cook for at least 2 hours, stirring and checking it doesn’t catch or dry out. Add water or a drop more wine as required.

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