James Martin Pasta Ragu Recipe

This James Martin Pasta Ragu Recipe is a rich and comforting Italian-style dish made with slow-cooked minced beef, tomatoes, herbs, and a touch of red wine. The sauce develops a deep, savoury flavour with a thick, silky texture that coats the pasta beautifully. It is a straightforward recipe that feels special yet remains easy enough for home cooks of any skill level. From start to finish, the dish takes about 1 hour to prepare and cook, making it ideal for a satisfying family dinner.

Ingredients

For the Ragu Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 500g minced beef
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml red wine
• 200ml beef stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper

For the Pasta

• 400g dried pasta (tagliatelle or pappardelle work well)
• Salt, for the cooking water

For Serving

• 50g freshly grated Parmesan cheese
• Small handful fresh basil or parsley, chopped

How to Make James Martin Pasta Ragu Recipe

• Prepare the base: Heat the olive oil in a large heavy-based pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for 6 to 8 minutes until softened and fragrant.
• Add the garlic: Stir in the crushed garlic and cook for another minute, allowing it to release its aroma without burning.
• Brown the meat: Add the minced beef to the pan. Cook for 5 to 6 minutes, breaking it up with a spoon until browned and crumbly.
• Add tomato purée: Stir in the tomato purée and cook for 1 minute to deepen the flavour.
• Pour in the wine: Add the red wine and let it simmer for 2 to 3 minutes until slightly reduced.
• Add tomatoes and stock: Stir in the chopped tomatoes, beef stock, oregano and thyme. Season with salt and black pepper.
• Simmer the ragu: Reduce the heat and simmer gently for 30 to 40 minutes, stirring occasionally, until the sauce becomes thick and rich.
• Cook the pasta: Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente.
• Combine and serve: Drain the pasta and toss it through the ragu sauce. Serve hot topped with grated Parmesan and fresh herbs.

Tips for the Best Pasta Ragu

How do I make the ragu taste richer?

Allow the sauce to simmer slowly for at least 30 minutes. The longer it cooks, the deeper and more developed the flavour becomes.

Should I use fresh or dried herbs?

Dried herbs work well for slow cooking, but adding a small handful of fresh herbs at the end brightens the flavour.

What pasta works best with ragu?

Wide pasta such as tagliatelle or pappardelle holds the sauce well and gives the dish a traditional Italian feel.

Can I add extra vegetables?

Yes, finely diced mushrooms or courgette can be added with the onions for extra flavour and nutrition.

Serving Suggestions

• Serve with warm garlic bread
• Add a crisp green salad on the side
• Top with extra Parmesan and fresh basil
• Pair with a glass of red wine for a classic meal

Storage

Room Temperature

Once cooked, the ragu should not be left at room temperature for more than 2 hours.

Refrigerator

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

The ragu sauce freezes well for up to 3 months. Allow it to cool completely before freezing, then thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 32g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Pasta Ragu Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and hearty pasta ragu made with minced beef, tomatoes, herbs and red wine, slowly simmered for a deeply flavourful Italian-style sauce.

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 500g minced beef

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 150ml red wine

• 200ml beef stock

• 1 tsp dried oregano

• 1 tsp dried thyme

• 400g pasta

• Parmesan cheese and fresh herbs for serving

Directions

• Heat olive oil in a large pan and cook onion, carrot and celery until softened.
• Add garlic and cook briefly until fragrant.
• Add minced beef and cook until browned.
• Stir in tomato purée and cook for one minute.
• Pour in red wine and simmer until slightly reduced.
• Add chopped tomatoes, beef stock and herbs then simmer for 30–40 minutes.
• Cook pasta in salted boiling water until al dente.
• Drain pasta and toss with the ragu sauce.
• Serve topped with Parmesan cheese and fresh herbs.

Notes

• Slow simmering improves the flavour of the ragu.
• Wide pasta shapes hold the sauce best.
• The sauce can be frozen for up to 3 months.