Italian Ragù

with Pasta

Italian Ragù

Main course to serve 4-5 | 3 hours

A classic pasta dish to simmer for hours, but requiring little effort. In other words: slow food, but quick to prep.


  • 500 g rump steak, in 4-5 large chunks
  • olive oil
  • salt
  • 100 g bacon
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 1 carrot, finely diced
  • 2 celery sticks, finely chopped
  • more olive oil
  • 1 dl white wine
  • 1 tin chopped tomatoes, 400 g
  • 1-2 dl beef broth
  • 2 bay leaves
  • 1 sprig thyme
  • butcher’s twine
  • salt and pepper



  • 500 g dried pasta, e.g. rigatoni
  • grated parmesan
  • fresh oregano
  • 500 g dried pasta, e.g. rigatoni
  • grated parmesan
  • fresh oregano


Sear the meat in olive oil in a large, hot sauté pan. The meat should be lightly browned (about 7-8 minutes). Season with salt and remove the meat.

Dice the bacon and sauté with the onion, garlic, carrot and celery. Without letting the ingredients colour, sauté well; 4-6 minutes.

Add the white wine and bring to the boil. Add the chopped tomatoes and broth. Return the meat to the pan. Add the bay leaves and thyme.

Leave the dish to simmer unlidded for 2-3 hours or until the meat is fully tender. Check as you go if more liquid is needed. If so, top up with a small amount of water.

To serve:

Cook the pasta al dente in plenty of boiling, salted water.

Fish out the bay leaves and thyme and discard both. Break the meat into pieces and stir into the sauce. Season with salt and pepper.

Fold the cooked pasta into the ragù and allow it to simmer with the meat for 1 minute, ideally with a little pasta cooking water added.

Plate the pasta and ragù in large pasta bowls. Top with parmesan and fresh oregano to taste. 

Serve immediately.

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