Beef ragù & cheese

Beef ragù & cheese

10 mins
Cooking time
35 mins
Jaqui Melville

Ever wondered what to do with a leftover bolognese? Well look no further. This meaty melt practically makes itself for you, if you have some left from the night before. If not, simply follow this quick ragù recipe and take yourself to Italian toastie heaven.


Quantity Ingredient
4 ciabatta rolls, halved
40g grated parmesan
150g mozzarella, sliced
8 basil leaves

Beef ragù

Quantity Ingredient
1 tablespoon olive oil
1 small onion, chopped
1 medium red pepper, chopped
250g extra-lean minced beef
1 garlic clove, grated
1 tablespoon tomato puree
250ml passata
1 tablespoon brown sugar
1 teaspoon worcestershire sauce
pinch dried italian herbs
1 teaspoon red wine vinegar
sea salt
freshly ground black pepper


  1. To make the beef ragù, heat the oil in a large heavy-based saucepan over a medium-high heat. Add the onion and red pepper and fry for 5 minutes, stirring occasionally.
  2. Add the beef and break it apart with a wooden spoon. Mix in the garlic, then cook the beef for about 6 minutes until browned, only stirring it when the meat starts sticking to the bottom of the pan; browning the beef like this really enhances its flavour.
  3. Stir in the tomato purée, passata, brown sugar, Worcestershire sauce, herbs and red wine vinegar, and season. Bring the sauce to the boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally. Remove from the heat and allow to rest.
  4. Heat the grill to medium-high and lay the ciabatta rolls, cut-side up, on a baking tray. Toast for 3-4 minutes, then remove from the heat and lay a slice of mozzarella on one half, and a spoonful of the ragù on top. Sprinkle each one with Parmesan and garnish with the basil. Close the sandwiches with the ciabatta tops and put them back under the grill for 3–4 minutes until the cheese has melted and the bread is golden.

best bread:

  • ciabatta roll
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