Emeri's Ragu alla Bolognese

Emeri’s Ragu alla Bolognese


  • 4 tbs Olive oil
  • 2 continental sausages
  • 1 small onion very finely chopped
  • 1 small carrot very finely chopped
  • 1 stick celery very finely chopped
  • 500gm braising steak, minced or very finely chopped
  • 200ml red wine (we use De Bortoli Deen Vat 1 Durif)
  • 350ml crushed tomatoes
  • 200ml beef stock
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper to taste


  1. Heat olive oil in heavy based frying pan, add continental sausages and fry gently for 2-3 minutes. Add chopped vegetables and continue frying until vegetables are soft, stirring often.
  2. Add the minced steak and cook until its lost its raw colour. Pour in red wine and boil 2-3 minutes until the liquid has almost evaporated.
  3. Add crushed tomatoes and stock to pan, season with salt and pepper and cook on high heat for 5 minutes, stirring frequently.
  4. Add dried herbs. Reduce heat and simmer for 2 hours. It’s very important not to let the sauce boil. Stir occasionally and season again if needed.
  5. Sprinkle with parmesan cheese and serve with any type of pasta you like (we love spaghetti or penne).

Wine Match:

Deen Vat 1 Durif

If you’re a fan of Shiraz, trying an inky-black Durif is like stumbling across a wonderful bar at the end of a quaint alleyway. The flavours are as generous as a free-pour, ripe and full-bodied with spicy dark fruits and savoury oak to finish. Available here.

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