Food with JP Passion beautiful bolognese

By Jp Kennedy

There are not many people who do not enjoy a good spaghetti bolognese. In most families this is a staple go-to supper as it’s quick and easy to prepare yet delicious in taste, especially when it’s made from scratch. Like many people, I used to reach for a jar of bolognese sauce in the supermarket, add it to browned off mince and voila you have dinner to the table in less than 20 minutes! I am going to impart on you my recipe for the perfect homemade beef ragu bolognese that I promise you once you make it from scratch you will never use a sauce from a jar again! It’s worth taking the little bit of extra time for the extra wow factor when it comes to taste.

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The ingredients 

Ingredients: (Serves 4-6)

  • 1lb (450g) Round steak mince (Get this from your butcher if you can)
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 500g tomato passata or tin of finely chopped tomatoes
  • Dash of worschester sauce
  • 1 beef stock cube
  • 10 leaves of fresh basil finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon of tomato puree
  • 1 teaspoon each of Sea Salt and ground black pepper
  • Tablespoon of olive oil

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The Method


  • 1. In a deep casserole dish heat up the olive oil on a medium heat
  • 2. Finely chop the carrot, onion and celery or as I do pop into a processor and blitz - Great way to get veggies into your kids who tend not to like chunks or texture in their food
  • 3. Add into your casserole dish along with the oregano and tomato puree and mix well and cook for about 8-10 minutes until nice and tender
  • 4. Add the mince and cook until browned - this will take about 10 minutes, stirring occasionally
  • 5. When the mince is browned add the tomato passata, beef stock cube and worchester sauce, salt, pepper and mix well
  • 6. Pop on a lid and reduce the heat to low and cook for at least one hour or longer if you can. The longer a beef ragu cooks for the better it will taste! At the very end of cooking pop in the freshly chopped basil
  • 7. Serve with spaghetti or your favourite pasta, adorn with lashings of grated parmesan cheese. I like to serve alongside my bolognese some toasted ciabatta breadsticks with a drizzle of olive oil, chopped red chilli and parsley. Great for scooping up or dipping into your bolognese

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The result!

You will have noticed that my recipe contains no garlic! You can of course add this if your prefer but I only recently learnt that the official classic beef ragu Italian recipe does not contain garlic, which is unusual for Italian cooking! I don’t think it’s needed but if adding a teaspoon of garlic powder of freshly minced garlic will suffice. What I love about this recipe is its minimal effort for maximum taste and I would make this about 2-4 times, at least, a month. I believe it’s one recipe everybody needs to know how to make, have in their repertoire and/or is a great starting point for any new budding cook! I hope you all enjoy this simple but classic recipe. Next week will be my last recipe for the summer until September so I’m planning to leave you with a real summer show stopping sweet treat......Yum!

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