Name: Beef Ragu with Mushroom and Fennel recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 350g premium beef mince; 150g lean pork mince; 1 leek white part only; 1 fennel bulb; 100g Swiss brown mushrooms; 440g canned whole tomatoes drained; 2 tsp fresh rosemary; 2 tsp fresh lemon thyme; 1 tsp oregano fresh; 1 jar Leggo's Bolognese with Mushroom, Chunky Tomato & Herb; 125.00 ml beef stock (liquid); 1 tbs olive oil

by blossom52 Last updated on 04/28/2025

I'd love to say this is an old, much-loved family "Bol Sauce", but I can't lie. My inspiration came from a neighbour dropping off the leftovers from their fridge, before heading north for the winter. And not one to throw any food away, this is my spag bol "waste not" sauce!

- blossom52

Ingredients

350g premium beef mince
150g lean pork mince
1 leek white part only
1 fennel bulb
100g Swiss brown mushrooms
440g canned whole tomatoes drained
2 tsp fresh rosemary
2 tsp fresh lemon thyme
1 tsp oregano fresh
1 jar Leggo's Bolognese with Mushroom, Chunky Tomato & Herb
1/2 cup beef stock (liquid)
1 tbs olive oil

Method

Step 1

Wash, quarter and finely slice leek, quarter fennel bulb and slice finely, peel mushrooms and slice.
Step 2

Heat oil in a heavy based pan, add leek and cook until clear, remove from pan to a bowl.
Step 3

Re-heat pan and add mince beef & mince pork. Brown well. Then, add leek and fennel and cook over low heat for 3 minutes. Add mushrooms and herbs, cook 2 minutes.
Step 4

Mix beef stock and Leggo's Bolognese with Mushroom, Chunky Tomato & Herb Sauce and add to pan. Roughly chop tomatoes, stirring through sauce. Simmer, covered for 30 minutes.
Step 5

Prepare 4 serves of your favourite spaghetti and serve with a quarter of the sauce.