Bolognaise Ragu
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Bolognaise Ragu

A hearty ragu made with tasty beef bangers that are infused with fresh thyme and flavourful Royco Bolognaise Cook-in Sauce, served on linguini.


Family Friendly


  • 20ml olive oil
  • 800g beef sausage, casing removed
  • 1 tsp fennel seeds
  • 1 onion, finely chopped
  • 1 carrot, finely chopped or grated
  • 2 Tsp thyme leaves
  • 15ml tomato paste
  • 1 x Royco Bolognaise Dry Cook In Sauce
  • 1 x 400g tin tomatoes
  • 250ml water
  • 100g baby tomatoes
  • Salt 
  • Pepper 
  • Linguini, cooked to serve
  • Parmesan/pecorino
  • Basil


  • In a large pan, heat the olive oil over a medium heat. Crumble the pork sausage into the pan with the fennel seeds. Fry gently until browned. Using a slotted spoon, remove the beef leaving the fat and oil in the pan. 
  • Add the onion, carrot and thyme to the pan. Fry until soft, about 8 minutes. 
  • Add the tomato paste and fried pork back into the pan. Add the Royco Bolognaise, tin of tomatoes and water.
  • Bring to a boil then turn down to a gentle simmer. Simmer for about 45 minutes, until the liquid has reduced. 
  • 5 minutes before it is done, add in your whole baby tomatoes. Season to taste with salt and pepper.
  • Serve the ragu on top of the cooked linguini. Sprinkle with a generous amount of parmesan or pecorino. Garnish with fresh basil.