Skip to content

Pasta ragu

A meat sauce to spread over pasta. Loved by grownups and kids alike.


Serves: 2
Cooking time: 30 min

• 200g minced meat of your choice
• 1 large onion, finely chopped
• 1 stalks of celery, finely chopped
• 1 large carrot, finely chopped
• 3 cloves garlic, finely chopped or grated
• 1 tbs tomato puree
• ca 2 dl chicken stock
• 1 tbs corn or potato flour
• 1/2 ts basilikum
• 1/2 ts Herbs de Provence
• 1/2 ts salt
• Flavourful olive oil
• Parmesan cheese for topping
• Your choice of pasta


Heat up a frying pan and cook the onion, carrots and celery about 3 tbs olive oil. Cook until the onions start getting translucent.

Stirr often and make sure it doesn’t get dry by using a lid when you are not stirring. Add the minced meat and the garlic and chop the mince into little bits as it fries.

Add the herbs, (basil, Herbs de Provence, salt) the rest of the vegetables, the chicken stock and the tomato puree. Make a slurry out of the corn flour into a little cold water (1/2 dl). Add it to the pot and simmer on a medium heat for about 10 min with a lid on. Stirr occasionally to make sure nothing sticks to the bottom. How watery the ragu is at this point depends on how much water is in the meat. If it gets too liquidy boil it without the lid for a bit. If you want more sauce then add some more cold water (or stock) with a little bit of corn flour to thicken it up.

Serve with freshly boiled pasta (I prefer tagliatelle) and parmesan cheese.