Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 4

  • 400g fusilli pasta
  • 200g diced stewing steak
  • 200g Irish beef mince
  • 100g Irish bacon
  • 300ml red wine
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 2 rich beef stock cubes
  • 20ml soy sauce
  • 50ml water, with 3 heaped tsp cornflour
  • 250g tomato pasta sauce
  • 1 x 250g tin chopped tomatoes
  • 2 level tbsp dried chilli flakes (or less if you don't like the heat)
  • Parmesan cheese, grated (or experiment with your favourite Irish farmhouse hard cheese)
  • Chopped parsley



  1. Preheat the oven to 180c
  2. In a large heavy-based saucepan, brown off the diced beef, minced beef and pancetta or bacon.
  3. Add the onion, garlic, chilli flakes and cook for a further minute
  4. Add the wine, reduce by half
  5. Add the water and cornflour mix, stockpots, soy sauce, tomato sauce and tomatoes and bring to the boil
  6. Place a lid on the pot and cook in the preheated oven for 1 hour until the meat is tender
  7. Remove the pot from the oven, add the dried pasta, and place back in the oven for a further 20mins until the pasta is soft.
  8. Serve the ragu in the pot, and finish with grated parmesan and parsley