This James Martin ragu bolognese is a rich, slow-cooked meat sauce with deep savoury flavour and a silky texture that clings beautifully to pasta. It is comforting, hearty, and gently aromatic rather than heavy. The recipe is straightforward and suitable for confident beginners who enjoy relaxed cooking. From start to finish, allow around 1 hour and 30 minutes, most of which is gentle simmering.
Ingredients
For the ragu sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely diced
- 1 large carrot, finely diced
- 2 garlic cloves, crushed
- 500g beef mince
- 150g pancetta or smoked bacon lardons, finely chopped
- 2 tbsp tomato purée
- 150ml red wine
- 400g tin chopped tomatoes
- 200ml beef stock
- 1 bay leaf
- 1 tsp dried oregano
- Salt and black pepper, to taste
To serve
- 400g dried tagliatelle or spaghetti
- Freshly grated Parmesan cheese
- Fresh basil leaves, optional
How to Make James Martin Ragu Bolognese
- Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, carrot, and celery, then cook gently for 8 to 10 minutes until soft and translucent but not coloured.
- Add garlic and pancetta: Stir in the garlic and pancetta. Cook for 2 to 3 minutes until the pancetta releases its fat and becomes lightly golden.
- Brown the mince: Add the beef mince to the pan. Increase the heat slightly and cook, breaking it up with a wooden spoon, until evenly browned.
- Build flavour: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and allow it to bubble until reduced by about half.
- Simmer slowly: Add the chopped tomatoes, beef stock, bay leaf, and oregano. Season well with salt and pepper. Reduce the heat to low, cover loosely, and simmer for 60 minutes, stirring occasionally.
- Cook the pasta: Cook the pasta in well-salted boiling water according to the packet instructions. Drain, reserving a small cup of the cooking water.
- Finish and serve: Remove the bay leaf from the sauce. Toss the pasta with the ragu, adding a splash of pasta water if needed. Serve hot with Parmesan and basil.
Tips
How do I get a deeper flavour?
Allow the sauce to simmer gently without rushing. The longer cooking time helps the meat soften and the flavours fully develop.
Why is my sauce watery?
Keep the lid slightly ajar while simmering so excess moisture can evaporate naturally.
Can I make this ahead of time?
Yes, this ragu tastes even better the next day once the flavours have settled.
Serving Suggestions
- Serve with tagliatelle for a classic pairing
- Add a crisp green salad on the side
- Enjoy with warm garlic bread
Storage
Room temperature
Do not leave the ragu at room temperature for more than 2 hours.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently on the hob.
Freezing
Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 48 g
- Protein: 32 g
- Fat: 22 g
- Saturated Fat: 8 g
- Sodium: 640 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use pork or veal instead of beef?
Yes, you can replace part or all of the beef with pork or veal mince for a softer, richer sauce.
Do I have to use wine?
No, you can leave it out and add a little extra stock instead, though the flavour will be slightly different.
What pasta works best with ragu bolognese?
Wide pasta such as tagliatelle or pappardelle works best as it holds the sauce well.
Can I cook this in a slow cooker?
Yes, brown everything first, then cook on low for 6 to 8 hours for excellent results.
James Martin Ragu Bolognese Recipe
Course: MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA rich and comforting James Martin style ragu bolognese, slow cooked with beef, pancetta, tomatoes, and red wine. Perfect served with pasta.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, diced
1 large carrot, diced
2 garlic cloves, crushed
500g beef mince
150g pancetta, chopped
2 tbsp tomato purée
150ml red wine
400g chopped tomatoes
200ml beef stock
1 bay leaf
1 tsp dried oregano
Salt and black pepper
400g pasta, to serve
Directions
- Heat oil and soften vegetables gently.
- Add garlic and pancetta and cook until lightly golden.
- Brown the beef mince evenly.
- Stir in tomato purée and reduce with red wine.
- Add tomatoes, stock, herbs and simmer gently.
- Cook pasta and combine with sauce before serving.
Notes
- Simmer slowly for best flavour.
- Stir occasionally to prevent sticking.
- Freezes well for batch cooking.
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