Rebecca’s Rich Ragù Bolognese

A deeply flavorful ragù made with beef, pork, red wine, and a slow-cooked mix of vegetables and herbs. Perfect for lasagna or to serve generously over pasta with a grating of parmesan.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare the meat

Step 2

Combine the minced beef (1.4 kg) and pork (500 g).

Step 3

Air fry (or pan-fry in batches) until browned and crispy, allowing the fat to render out. Set aside.

Step 4

Cook the bacon

Step 5

In your pressure cooker (or heavy-based pan), fry the bacon lardons until golden and the fat has rendered.

Step 6

Add the vegetables and herbs

Step 7

Stir in onion, garlic, carrot, and celery.

Step 8

Add the bay leaves, thyme, and Italian herbs at this stage.

Step 9

Cook on sauté mode (or medium heat) with the lid on for about 10 minutes, stirring occasionally, until softened and fragrant.

Step 10

Add tomato purée

Step 11

Stir in the tomato purée and cook for 2–3 minutes to mellow its sharpness.

Step 12

Deglaze with wine

Step 13

Pour in the red wine, scraping up any caramelized bits.

Step 14

Let it simmer for a few minutes to reduce slightly.

Step 15

Combine the sauce

Step 16

Return the browned beef and pork to the pot.

Step 17

Add passata, the dissolved rich beef stock pot, and season with salt and pepper.

Step 18

Drop in the parmesan rind if using.

Step 19

Pressure cook

Step 20

Seal the pressure cooker and cook for 25 minutes.

Step 21

Perform a quick release once the time is up.

Step 22

Finish the ragù

Step 23

Stir in the chopped mushrooms and let them cook through in the residual heat.

Step 24

Taste and adjust seasoning. Remove the parmesan rind before serving.

Step 25

Serving suggestion

Step 26

Use Rebecca’s Rich Ragù Bolognese as the heart of your lasagna, or spoon generously over fresh pasta with plenty of parmesan. It also freezes beautifully — perfect for batch cooking.