Beef Ragu

Beef Ragu

I often make spaghetti bolognaise style sauce using a recipe I’ve adapted from one in the book “Nourishing Traditions” by Sally Fallon. However, I didn’t have the usual vegetable combination to hand: I was missing a green pepper but had some chard and wild garlic so I improvised a bit. The resulting meal was tasty and comforting with a serving of spelt spaghetti.


  • A large knob of butter

  • 2-3 gloves of garlic, finely chopped

  • A medium onion chopped

  • 500g minced beef

  • Some organ meat

  • 1carrot, grated

  • 1 courgette, grated

  • A large handful of chard, finely chopped

  • A handful of wild garlic, finely chopped

  • A tin of tomatoes

  • 1-2 tsp oregano

  • A beef stock cube

  • A large squirt of tomato puree

  • A generous splash of Worcestershire sauce

  • A generous splash of balsamic vinegar

  • Salt and pepper


  • Gently fry the onion in butter until soft. Add the garlic and stir for a couple of minutes. Add the mince and stir as it browns. Add the carrot, courgette, chard and wild garlic and mix in. Stir in the tomatoes and add the organ meat. I tend to use an ice cube block of chopped chicken liver, but you can use as much or as little liver or heart as you like to give a richer flavour and more nourishing meal. Add and stir in the remaining ingredients and season well with salt and pepper and add broth or water if you feel the mixture is too dry. Leave to simmer for an hour, stirring occasionally, and serve with your choice of pasta and a sprinkle of black pepper.