serves / makes 2
80 prep time
80 mins cooking time


Beef ragu is similar but different to bolognese. Ragu doesn’t have the chopped tomato added and has a much richer flavour. This recipe does take a little longer than my usual recipes to make but the vast majority the cooking time is just leaving it to simmer in the pot.




  • 50g smoked bacon or pancetta, finely chopped
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon basil
  • 400g lean steak mince
  • 250ml red wine
  • 125ml beef stock
  • 2 tablespoons tomato puree
  • 200g gluten free pasta, cooked per instructions on the packet
  • salt and pepper for seasoning


  1. Place a pan on a medium heat and add the bacon
  2. Cook for a couple of minutes then add the onion and garlic
  3. Cook until the onion softens, about 3-5 minutes
  4. Add the mince and cook until browned, about 5 minutes
  5. Stir in the red wine, tomato puree, basil and beef stock
  6. Bring to the boil, cover with a lid and simmer for 40 minutes
  7. Remove the lid and simmer for about another 40 minutes until the sauce has thickened
  8. Serve with the cooked pasta, I topped mine with a sprinkle of grated dairy free cheese

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