One of the tastiest ragu recipes you will taste. The meat is first oven roasted, to extract all those beautiful roast meat flavours. It’s then slowly braised with tomato puree and vegetables for 2 and a half hours.

Some would also call it Bolognese sauce as it works well on any pasta such as tubes or wide flat ones, like pappardelle.

Rather than using minced meat, the meat is pulled for that beautiful, shredded beef and pork fibre.

The sauce is made with red wine, tomato puree, thyme, garlic and vegetables. The pasta is then finished to cook in the pan, absorbing the ragu sauce for a beautiful, tasty result.

Ragu is convenient as it freezes well. I like to divide it in zip lock bags so you have ready made ragu anytime you need it. Why not double the recipe! Using fresh pasta, you can make this meal under 10 minutes. Either buy it fresh or see my ‘how to make pasta recipe’. Either way, enjoy my Braised Beef & Pork Ragu Tagliatelle.