Ragu Beef & Pork Bolognese

This ragu recipe will make a giant pot of pasta for the family to enjoy for dinner and lunches as left overs. You can halve this recipe if required. You can also double the vegetables and halve the meat quantity. I do not brown the mince in this ragu as I find it makes the sauce a little watery.


  • 500g grass fed beef mince
  • 500g free range pork mince
  • 1 large carrot, grated
  • 1 large onion, finely diced
  • 1 large stick celery, finely diced
  • 1 red capsicum, finely diced
  • 4 cloves garlic, crushed
  • 3 bay leaves
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp cracked pepper
  • 500ml chicken stock
  • 700g jar Passata
  • 2 tbsps tomato paste
  • 1 tin crushed tomatoes
  • 2 packets dried pasta
  • Salt to season
  • Parmesan cheese to serve


  • Sauté vegetables with a good splash of olive oil and a teaspoon of sea salt for 5 mins on med-high heat or up to 1hr on very low heat, the longer you cook them for the more flavour you will extract. The carrot will breakdown nicely in the sauce so don’t worry if it appears like there is too much.
  • Add the tomato paste and sauté for 5 mins.
  • Next add the stock, crushed tomatoes, passata, herbs and garlic and bring to a simmer.
  • Add the mince, separating into strands/small chunks as you go.
  • Using your empty tomato tin, add a tin full of water if the mixture looks too thick, but remember to start off a little thicker than you want the sauce to finish as it will thin throughout the cooking process.
  • Simmer for 1 hour on low heat or up to 5 hours if you have time.  Season with salt to taste.
  • Cook the two packets of dried pasta according to packet instructions but cook for a few less minutes than suggested.
  • Drop the almost cooked pasta into the simmering pot of sauce and cook for a further 3 mins so the pasta absorbs some of the delicious sauce.
  • Serve immediately with a generous helping of parmesan cheese.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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