Mary Berry Beef Ragu

I first made this Mary Berry beef ragu on a cold Tuesday night when I was low on groceries but high on “I need something hearty”. To be honest, I expected a basic meat sauce. But what came out of the oven was something else entirely—rich, silky, with that mellow, winey depth you only get when things have simmered long enough to whisper secrets to each other.

Here’s the honest bit: the first time I made it, I totally undercooked the veg and rushed the wine. The result? Fine. Not great. It lacked that slow-cooked feel. But once I slowed down and followed Mary’s timing properly—reduced the wine, browned the meat properly, gave it time to mellow—it was like magic.

Let me show you how I got from “meh” to “should we open a second bottle of wine with this?”

Why This One Works So Well

There are plenty of beef ragu recipes out there. But this one nails the balance between ease and flavour depth. Here’s why:

• That wine reduction at the start. It’s a game-changer. You boil off the harsh alcohol but keep all the fruity, earthy notes—it makes the whole sauce richer without needing hours.
• Leek instead of more onion. Sounds fussy, but trust me: it adds a gentle sweetness and subtle creaminess you don’t get from onion alone.
• Aromatic layering. Marjoram, rosemary, bay. You’re not just chucking in herbs for colour—each one brings its own kind of warmth and lift.
• And yes, plain old flour. It gives the sauce a bit of cling, so it hugs your pasta like it means it.

INGREDIENTS + WHY THEY MATTER

• Red Wine (500ml) – Adds depth and richness. I used a bold Nero d’Avola, but any full-bodied red you’d drink will work. I once used a thin Pinot Noir… big mistake. Tasted flat.
• Leek + Onion – Using both gives a sweet-savory balance. Leek softens the onion’s edge.
• Celery + Carrot – The holy trinity of savoury flavour. Don’t skip them, even if you’re tempted.
• Sun-Dried Tomato Paste – Adds umami. Regular tomato paste works in a pinch, but you’ll miss the intensity.
• Marjoram + Rosemary – These fresh herbs are non-negotiable for aroma. Dried will do in a storm, but use half the amount.
• Muscovado Sugar (1 tsp) – Just a hint balances the acidity of wine and tomatoes.

Making It Yours (Without Ruining It)

• No Wine? Use beef stock with a splash of balsamic. It’s not quite the same, but it works.
• Gluten-Free? Swap flour for cornflour (mix with cold passata first to avoid clumping).
• Dairy-Free? Skip the cheese or try a sprinkle of nutritional yeast. The sauce is rich enough to hold its own.
• Meat-Free? I made this once with finely chopped mushrooms and lentils instead of beef. It needed a bit more simmering but held up shockingly well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too thin	Didn’t reduce wine enough	Boil wine until it’s visibly thicker and darker
Beef tasted bland	Didn’t brown it properly	Use high heat and leave it alone to caramelise
Vegetables still crunchy	Rushed the initial sauté	Let them soften fully before adding beef
Sauce felt sharp	Skipped the sugar	Don’t—it balances the acidity beautifully

HOW TO MAKE MARY BERRY’S BEEF RAGU

1. Preheat your oven to 180°C/160°C fan.
2. Reduce the wine: Pour 500ml red wine into a saucepan and boil until reduced by a third. You should smell fruit and see the wine coat the pan slightly—takes about 8 mins.
3. Sauté the base veg: Heat oil in an ovenproof pan. Add celery, leek, onion, carrot. Cook over medium-high heat until soft—about 7 minutes.
4. Add garlic and beef: Stir in garlic, then the beef. Brown it properly—don’t rush. You want bits to stick to the pan.
5. Add flour: Sprinkle flour over the beef and stir for a few minutes. It’ll look claggy—perfect.
6. Build the sauce: Stir in reduced wine, passata, tomato paste, herbs, sugar, and seasoning.
7. Cook: Bring to a simmer, then cover. Either oven-bake for 25 mins or hob-simmer gently for 30. I prefer the oven—less stirring.
8. Finish: Taste and season. Fish out the bay leaves. Serve with pasta, rice, or crusty bread. Don’t skip the Parmesan.

TIPS FROM MY KITCHEN

• I let the sauce sit for 10 minutes after cooking—it thickens and mellows.
• My fan oven runs hot, so I check it after 20 mins.
• I freeze leftovers in muffin tins, then pop them into bags—perfect individual portions.
• Leftover ragu on toast with a fried egg? Life-changing.

STORAGE + SERVING

• Fridge: Keeps 3–4 days, covered.
• Freezer: Up to 3 months. Defrost in the fridge overnight and reheat gently.
• Best With: Pappardelle, creamy polenta, or even a jacket potato if you’re knackered.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the wine?
A: You can, but you’ll lose that slow-cooked richness. Use strong beef stock and a splash of balsamic as a sub.

Q: Can I make this in advance?
A: Yes—and you should. It’s even better the next day.

Q: What’s the best pasta to use?
A: Pappardelle is perfect. Rigatoni works too—anything with grooves to catch the sauce.

Q: Can I cook it fully on the hob?
A: Yep. Just keep the heat low and stir now and then to stop it catching.

Q: How do I make it richer?
A: Add a knob of butter right at the end. Silky finish, big upgrade.

Try More Recipes:

• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu
• Mary Berry Chicken And Bacon Pie