Veal/Steak Ragu

Veal/Steak Ragu If you end up following my recipes you will see how I will off-road and change them up to suit my taste and style. I will be kind and add the original recipe and then show you the differences.

This recipe is Inspired by a Beef Ragu Recipe from BBC Food

  • 50g dried porcini mushrooms
  • 2 tbsp olive oil
  • 3 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1.5 large red onion, finely chopped
  • 200g pancetta, finely chopped
  • 6 garlic cloves, crushed
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • 0.5kg beef chuck steak, finely chopped
  • 1kg Veal steaks, finely chopping
  • 4 tbsp tomato purée
  • Good pinch of dried chili flakes
  • Bottle of Malbec or Shiraz red wine
  • 400g can chopped tomatoes
  • 300ml fresh beef stock, hot


1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.

2. Meanwhile, heat the oil in a casserole over a medium heat. The pan is really important, you want enough surface area at the bottom of the pan to really enable the ingredients to sweat. I use a large All-Clad pan as when you leave this for 5+ hours to cook you don't have to worry about it sticking to the bottom of the pan.

3. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5-10 minutes, making sure you keep stirring and transferring the juices around the pan.

4. Make a well in the middle of the pan and add the puree, make sure you let this sweat off the puree at the bottom of the pan as it takes the sour taste away. Increase the heat to high and brown the steak for 10-15 minutes.

5. Add the chili and cook for 1 minute. You will see I have added 1 bottle of wine which is a lot more than the original recipe. This isn't because I am the stereotype of a drunken alcoholic....but it is because we will add this gradually for 5+ hours to make the meat melt in your mouth. Add in mushroom liquid and 1/4 bottle of the wine, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours.

6. After 2 hours..make sure you keep an eye during those hours and stir then add in another 1/4 bottle of the wine. Continue doing this until all the wine has been added and the Ragu is consistency as the picture below.

7. Finally boil some pappardelle pasta Al Dente and serve with some Parmesan cheese.