Yorkshire Wagyu Ragu Sauce

Yorkshire Waguy Ragu Sauce

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu Italian style ragu sauce

Serves 6


Yorkshire Rapeseed Oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
¼ tsp. crushed dried chillies
750g Yorkshire Wagyu mince
250g chestnut mushrooms, quartered
Glug of Yorkshire Rapeseed Oil
6 rashers smoked bacon, finely chopped
110g tomato purée
350ml red wine
2 x 400g tins chopped tomatoes


1. Heat the oil in a large frying or sauté pan, and add the chopped onions, garlic and chilli. Add a little salt and cook until soft. Remove from the heat and transfer to a casserole dish.
2. Add the mince to the pan in batches, stirring to break up. There’s no need to heat oil for this as wagyu beef is high in natural omega fats that makes this unnecessary. Cook the mince until golden but not too dry. Transfer to the casserole.
3. Heat the rapeseed oil in the pan and cook off the mushrooms until all the liquid has evaporated. Add to the casserole.
4. Fry the chopped bacon in the pan for 2 minutes until coloured then add the tomato purée. Cook for about 2 minutes or until gently roasted – it should smell like oven-dried tomatoes.
5. Add the red wine and reduce by a third, scraping the bottom of the pan to get all the juices. Add to the casserole along with the tinned tomatoes. Bring to a simmer then cook in a very slow oven 140C/Gas 1 with the lid off, for 4 hours, stirring occasionally. Season at the end and serve with pasta of your choice.

*To add depth of flavour, try adding 1 tablespoon of black treacle before placing in the oven. Or try a sprinkling of cumin powder, nutmeg or cinnamon. Alternatively to make the ragu even more luxurious add some chopped wild mushrooms and shaved truffle for a rich earthy flavour.