Italian Ragu Pasta sauce

Italian Ragu Pasta sauce

Italian Ragu Pasta sauce

Prep Time
10 Minutes
Cook Time
45 Minutes
  • 50 gram (2 ounces) streaky bacon, chopped

  • 450 gram minced beef

  • 1 tablespoon oil

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 celery stick, chopped

  • 1 teaspoon Garlic Granules

  • 3 tablespoons tomato purée

  • 100 gram (4 ounces) button mushrooms, sliced

  • 400 gram tin chopped tomatoes

  • 125 millilitres (4 fluid ounce) beef stock

  • Generous grind, Oregano Grinder

  • Schwartz Sea Salt & Black Pepper to season

  • 23 fluid ounce Black Pepper Grinder

Key Products
Garlic Granules

Product Information

£ 1.80/unit,47g
Black Pepper Grinder

Product Information

£ 2.75/unit,35g


  • 1 Fry the bacon and beef for 7-8 minutes, until browned, draining any excess water, remove from the pan and set aside.
  • 2 Add oil and fry the onion, carrot and celery for 4-5 minutes, until softened. Add the Garlic, and tomato purée, then return the beef and bacon to the pan along with the mushrooms, tomatoes and beef stock.
  • 3 Grind in a little Oregano, then cook uncovered for 30 minutes. Season and add more Oregano to taste.
  • 4 Serve with freshly cooked spaghetti, shaved Parmesan and have Schwartz Oregano grinder on hand at the table to grind over for extra flavour.