Carmelo’s famous ragu bolognese, the staple soul food pasta sauce and a key element of our Best Ever Lasagna. Join us for a Lasagna Masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect ragu bolognese for your lasagna.

  • 2 carrots, finely chopped
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1kg yearling/beef mince, coarsely ground
  • 1 kg pork mince, coarsely ground
  • 3 cups red wine
  • 50g tomato concentrate
  • 1 litre tomato passata
  • 2 bay leaves
  • Salt to taste
  • Pinch of nutmeg

How to make

Step 1

In a large saucepan, lightly brown the chopped vegetables.

Step 2

Add both minces and brown off until water from the meat has evaporated. Add the wine and allow to evaporate.

Step 3

Stir in the tomato concentrate, then add the tomato passata. Add bay leaves, salt and nutmeg.

Step 4

Bring the stove down to low heat and simmer for around 3 hours. Occasionally stir throughout this process. If the sauce is drying up, add some stock.

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