Homemade Ragu recipe

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Category: Lunch Dinner


1 onion, roughly chopped.
1-2 cloves of garlic, roughly chopped.
3 sticks of celery.
1 jar of roasted red peppers, roughly chopped.
500ml of passata.
1 stock cube.
A handful of red split lentils.
Salt and pepper.
A teaspoon of honey.
A little olive of rapeseed oil.

Homemade Ragu recipe Directions

  1. 1. Fry the onion, garlic and celery for 3-5 minutes on a medium heat.
    2. Add the rest of the ingredients.
    3. Simmer for 20-25 minutes.
    4. Blend with a soup blender.


     Fry some round steak mince and add to the Ragu to make Bolagnaise, serve with
    Spaghetti and a sprinkle of grated cheese. Can also be used for Lasagne or Shepards Pie.
     Remove the meat from high quality sausages and shape into little meat balls, fry in a dry
    pan and use kitchen paper to take away some of the fat from the sausages. Pour over
    the homemade Ragu & serve with pasta.
     Add chilli spices – cumin, coriander, ginger and a tin of kidney beans to make a hearty
    chilli. Serve with Rice, grated apple, grated carrot and natural yoghurt to tone down the
     Eat as a soup with some crusty bread.

    Top Tip

    Make a big pot of any of these dishes. Freeze flat in ziplock freezer bags – this will
    ensure rapid defrost and also means you will get the best use out of your freezer. Always
    date the bag and contents before you freeze it.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 51 kcal
Kjoule: 211 Kjoule
Fibers (g): 1.6g
Sodium (mg): 0.04mg
Carbs: 7.8g
Sugar (g): 6.2g
Fat: 0.1g
Saturated fat (g): 1g
Proteins: 1.8g

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