The sausage meat and bacon will bring extra fat for extra flavour. You can use mince pork as an alternative to sausages.


Serves 4-6

  • 2 tbsp Olive Oil
  • 500g beef, minced
  • 200g sausage meat
  • 100g streaky bacon, sliced into lardons
  • 2 onions, finely chopped
  • 4 cloves garlic, chopped
  • 2 carrot, chopped
  • 1 stick celery, chopped - optional
  • 2 tbsp fresh oregano, chopped
  • 1 tins (400ml) chopped tomatoes
  • 2 tbsp tomato puree
  • 200ml beef stock
  • Salt and pepper

To serve:

  • 300g spaghetti
  • 50g parmesan grated


  1. Over high heat, in a large sauté pan, drizzle the oil and add the onion, carrot, garlic, celery. Cook for 1 minute and set aside in a small plate. 
  2. Leave the pan on the heat and in batches, brown the minced beef, sausage meat and bacon. Sear and brown for 4-5 minutes stirring once or twice to break large lumps of beef. 
  3. Add the vegetables back in the pan and add the oregano, chopped tomatoes, tomato puree, beef stock. Stir to combine. Place a lid and bring to simmer. Drop the heat to a low heat and cook for 15-20 minutes.
  4. Check the seasoning. 
  5. In the meantime, cook the spaghetti as per pack instruction in a large saucepan of salted water.
  6. Drain and serve with the beef Ragu and a sprinkle of parmesan over.