500gm pork mince
500g veal mince
Large carrot, fine dices
Large celery stalk, finely diced
Onion, finely diced
2 bottles of Passata Sauce (homemade or from the grocery store)
Olive oil


  1. Put some olive oil in a large deep pot (big enough to fit all the sauce).
  2. When the oil is nice and hot, pour in the onion, celery and carrots and cook for about 4 minutes, until nice and translucent.
  3. Put the meat into the pot, and mix in well with the carrots, celery and onion. Be sure to separate the lumps of meat.
  4. Season your meat with a generous amount of salt (and pepper, if you like) and stir well
  5. Pour a generous amount of white wine into the pot (approximately one cup).
  6. IMPORTANT: Cook until the white wine has evaporated. Do this before adding the passata (tomato sauce).
  7. Pour the two bottles of passata into the pot (once emptied, fill the bottles half way, shake, and pour again, to ensure you get all the sauce).
  8. Depending on the thickness of your tomato sauce, you may need to add more water as this will simmer for 1.5 to 2 hours. So if it’s a bit thick, add half a bottle of water.
  9. Bring it to a simmer, then turn down the heat to low so that it can slowly cook over 1.5 to 2 hours.
  10. Regularly stir while ragu is slowly cooking, and after 1.5 to 2 hours, when it’s thickened up, it’s ready to serve with the pasta.
Spaghetti topped with ragu
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