Healthier Ragu (Spaghetti Bolognese)

A few weeks ago I blogged about my new Multi-Food Grinder (Mincer) for my Kenwood Titanium Chef. I loved it, it was super easy to use and the minced beef made the tastiest, and healthiest Mince Stew & Dumplings I’d ever cooked. Since I’ve also used it to mince pork and beef for a healthy homemade ragu. Producing your own mince means you can choose leaner cuts and remove excess fat before mincing it.

Using pork and beef not only gives a great flavour to your ragu but it also makes it cheaper than just using beef.

I used the food processor attachment for my Kenwood to blitz up the carrots, celery and half of the mushrooms, which was a lot quicker than finely chopping them by hand! It also meant they were pretty much indistinguishable from the mince, giving a lovely thick sauce. I think next time I’ll use even more vegetables, making it even healthier and cheaper.

These quantities make a big batch of ragu and will give you about 8 portions, depending on how big your appetite is! Free the extra in portions and defrost and reheat as desired. It’s also great without the pasta but lots of crusty bread to dunk in!


Braising steak – 1lb/450g (minced)

Pork leg steaks – 1lb/450g (minced)

Olive oil – 1 tablespoon

Onions – 2 red/white/a combination (finely diced)

Garlic – 5 large cloves (minced)

Carrots – 4 large (blitzed)

Celery – 4 stalks and the leaves of the heart (blitzed)

Mushrooms – 250-300g (half blitzed and half sliced)

Red wine – 150ml

Tomato puree – 3 tablespoons

Canned tomatoes – 2 400g tins (I use whole plum tomatoes and mash them up a bit in the pan.

Passata – 200ml

Beef stock – 200ml

Herbs and spices – a good Italian seasoning, chilli flakes, oregano, bay leaf, pepper, salt.

Sugar – 1 teaspoon to taste.

Equipment: chopping board, knife, garlic crusher, large pan/casserole, wooden spoon


  1. Fry the onions with olive oil in the large pan on a low-medium heat until they turn soft and translucent.
  2. Add the garlic, and soften before adding the mince. Make sure you break it up with the wooden spoon and stir it so it browns evenly and doesn’t clump together.
  3. When all the meat is coloured add the wine and simmer for a few minutes.
  4. When the alcohol has cooked off (when it’s stopped smelling of booze) stir in the tomato puree, and seasoning.
  5. Stir in the blitzed carrots, celery, and mushrooms, followed by the sliced mushrooms.
  6. Add the canned tomatoes, passata and stock.
  7. After an hour taste and see if it needs a little sugar.
  8. Simmer on a low heat for about 3 hours.
  9. Served stirred in well to cooked pasta.

6 comments on “Healthier Ragu (Spaghetti Bolognese)

  1. […] Healthier Ragu (Spaghetti Bolognese) (cookingwithcorinna.wordpress.com) […]

  2. Looks fantastic and not all that difficult! This weekend!

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