Bendy’s Ragu Sauce

Bendy's Ragu Sauce
Serves 8
A Really Rich, Thick Bolognese Style Ragu Sauce
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
  1. 1kg Grass Fed Organic Minced Beef
  2. Four rashers of Sugar Free Bacon, Chopped
  3. 1 Tablespoon of Minced Beef Liver
  4. Two Tablespoons of Good Chorizo
  5. Two Small Onions, Chopped Finely
  6. Three Cloves of Garlic, Chopped Finely
  7. Two Organic Carrots, Chopped Finely
  8. Two 440g Tins of Organic Chopped Tomatoes
  9. 120ml of Beef Bone Broth/Chicken Broth
  10. 150ml Red Wine
  11. Two Tablespoons Home Made Tomato Sauce or a Small Tin of Organic Tomato Paste
  12. Beef Fat For Cooking ( I use the beef fat from the top the broth I make but you can use lard or coconut oil)
  13. Five Fresh Basil Leaves, Finely Chopped
  14. Salt
  15. Pepper
  16. 1/4 Teaspoon Powdered Ginger
  17. 1/2 Teaspoon Paprika
  1. Heat the oil gently and add the onion and carrot and gently cook though, stirring occasionally until the onion is slightly translucent.
  2. Add the garlic and powdered ginger and paprika and gently cook through for a few minutes.
  3. Then add the bacon, the chorizo and the minced beef, mix through thoroughly and turn the heat up to ensure the meat is browned. This will take a few minutes.
  4. When the beef is brown add the broth, tomatoes, red wine, tomato paste, basil, the liver and salt and pepper and stir though thoroughly.
  5. Once it’s simmering and bubbling gently turn the heat down to low and cook for 1 hour so all the flavours combine.
  6. Add some filtered water if it thickens too much, just keep an eye on it as it cooks.
  1. Most of these Italian style ragu’s are traditionally cooked for quite a long time so all the flavours infuse and the sauce thickens. People have got into habits of cooking this recipe very quickly, often with sauces in a jar. There's a world of difference between a fast cooked Bol sauce and a slow cooked one and this packs a nutritional power punch of having the liver in there.
  2. We serve this with zucchini noodles or over a baked sweet potato.
  3. This amount should provide most families with leftovers to freeze for time poor days.
  4. My son will not eat mushrooms. If you want to add mushrooms add them when you add the broth.

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