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Minced Beef & Mushroom Ragu

Prep 15 min Cook 35 min Difficulty 2/5

Easy minced beef and mushroom ragu: a 50‑minute saucy ragu with pantry ingredients. Great for pasta, polenta or freezing.

Why this recipe works

A sturdy minced beef and mushroom ragu that’s quick enough for weeknights but layered enough for guests. Suits cooks who want a reliable, hands-off saucy meat ragu to serve with pasta, polenta or mash. This recipe uses common pantry staples and a short simmer to concentrate flavors without long braising.

Search intent: recipe / how-to
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Key takeaways

Rich, quick ragu ready in ~50 minutes
Use red wine and tomato paste to deepen flavor
Brown meat well and simmer gently for best texture

Recipe guide

A sturdy minced beef and mushroom ragu that’s quick enough for weeknights but layered enough for guests. Suits cooks who want a reliable, hands-off saucy meat ragu to serve with pasta, polenta or mash. This recipe uses common pantry staples and a short simmer to concentrate flavors without long braising.

A hearty ragu you can make start-to-finish in under an hour.

  • Rich, quick ragu ready in ~50 minutes
  • Use red wine and tomato paste to deepen flavor
  • Brown meat well and simmer gently for best texture

Ingredients (simple, pantry-friendly)

500 g minced beef; 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 200 g mushrooms, sliced; 400 g canned crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 beef stock cube, crumbled; 100 ml red wine (optional); salt and black pepper to taste; fresh parsley, chopped (to garnish).

Quick method

Heat oil over medium, soften onion 5 min. Add garlic 30 sec. Increase to medium-high, add mince and brown, breaking up lumps. Season with salt, pepper, cumin, smoked paprika and oregano. Add mushrooms, cook until they brown. Stir in tomato paste 1 min, add wine (if using) and reduce by half. Add crushed tomatoes and stock cube, lower heat and simmer 20–30 minutes until thickened. Adjust seasoning and garnish with parsley.

Tips & variations

Tips: brown the meat well for better depth; don’t overcrowd the pan when cooking mushrooms. Variations: swap oregano for rosemary or thyme, add a splash of cream for a richer finish, or cook longer for deeper flavor. Serve with pasta, polenta or in lasagne.

Ingredients

  • 500 g minced beef
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 200 g mushrooms, sliced
  • 400 g canned tomatoes, crushed
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 beef stock cube, crumbled
  • 100 ml red wine (optional)
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped (to garnish)

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add minced garlic and cook 30 seconds until fragrant.
  4. Increase heat to medium-high, add minced beef and brown, breaking up with a spoon until no pink remains.
  5. Season with salt, black pepper, cumin, smoked paprika, and oregano; stir to combine.
  6. Add sliced mushrooms and cook until they release moisture and start to brown, about 5 minutes.
  7. Stir in tomato paste and cook 1 minute to deepen flavor.
  8. Pour in red wine if using and simmer until reduced by half.
  9. Add crushed tomatoes and crumbled beef stock cube, stir well to combine.
  10. Reduce heat to low and simmer gently for 20–30 minutes until thickened, stirring occasionally.
  11. Adjust seasoning with salt and pepper to taste.
  12. Serve topped with chopped fresh parsley.

FAQs

Can I skip the red wine? Yes—use a splash (100 ml) of red wine during cooking to deepen flavor; omit and replace with extra stock if preferred.
How long does the ragu keep? Store cooled in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
What type of mince is best? Use any minced beef (lean-to-medium fat); for richer flavor, choose 15–20% fat. Substitute mince with pork or a mixed beef-pork blend if desired.