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Shin of Beef Ragu

Well I have to say this was blooming marvellous and if you are looking to upgrade you bolognese, then you have come to the right place. Loaded with rich, beefy flavour this gorgeous ragu will not disappoint.

Can’t wait for you to give it a go!

Serves 4-6


2- 3 medium red onions - chopped

5 cloves garlic - finely chopped or crushed

850g beef shin - chopped into 1 inch pieces (roughly)

300g chestnut mushrooms - chopped

1 glass of red wine

2 tins of tomatoes


Sauté the onions until soft. Move the onions to one side and brown the beef seasoning everything generously. Add the garlic, mushrooms and red wine, stir and cook the alcohol off for a few minutes. Pour in the tomatoes, stir and bring to a very low simmer. Cover and cook on the lowest heat for a minimum of 2.5 hours or until the beef is soft and tender. Personally I’d cook it for at least 3 very gently. Check for seasoning and stir through pasta.

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