Bolognese ragù with pappardelle

Bolognese ragù with pappardelle

Mary's controversial bolognese is as gorgeous as she is. Even though it's a bit of an everyday dish, it will be loved by young and old.



  1. Preheat the oven to 160C/140C Fan/Gas 3.

  2. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.

  3. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.

  4. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced.

  5. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning.

  6. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve.

Recipe Tips

The Bolognese sauce can be made up to a day ahead and reheated. It can also be frozen for up to a month.