Recipe image
Recipe Finder blog

Minced Beef and Mushroom Ragu

Prep 15 min Cook 35 min Difficulty 2/5

Quick minced beef and mushroom ragu: a savory, 50-minute sauce using canned tomatoes and simple spices. Perfect for pasta or polenta.

Why this recipe works

A hearty minced beef and mushroom ragu that’s quick enough for weeknights and tasty enough for guests. Suits cooks who want a simple, savory sauce using common pantry ingredients. This version uses canned tomatoes and optional red wine; it’s forgiving and easy to scale.

Search intent: recipe for minced beef and mushroom ragu
  • minced beef and mushroom ragu recipe
  • easy beef mushroom ragu
  • ragu with canned tomatoes
  • quick weeknight ragu
  • beef ragu with red wine

Key takeaways

Ready in about 50 minutes (15 prep, 35 cook).
Uses pantry staples—canned tomatoes and dried herbs.
Pairs with pasta, polenta, or mashed potatoes.

Recipe guide

A hearty minced beef and mushroom ragu that’s quick enough for weeknights and tasty enough for guests. Suits cooks who want a simple, savory sauce using common pantry ingredients. This version uses canned tomatoes and optional red wine; it’s forgiving and easy to scale.

A simple, flavorful ragu ready in under an hour.

  • Ready in about 50 minutes (15 prep, 35 cook).
  • Uses pantry staples—canned tomatoes and dried herbs.
  • Pairs with pasta, polenta, or mashed potatoes.

Ingredients

Ingredients - 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, black pepper, chopped parsley to garnish

Method

Method (35 min cook) 1. Heat oil in a large pan over medium heat. Sauté onion 4–5 min until soft. Add garlic and cook 30 sec. 2. Add minced beef, break up, and brown 6–8 min. Season with salt and pepper. 3. Push meat aside, add mushrooms and cook until browned and liquid evaporates. 4. Stir in tomato paste, spices and cook 1 min. Add crushed tomatoes, crumbled stock cube and wine (if using). 5. Simmer gently 20 min, stirring occasionally, until thickened. Adjust salt/pepper. Garnish with parsley and serve.

Variations & Tips

Variations & tips - Make it milder: reduce smoked paprika and cumin. - For richer flavor: brown meat well and use a splash of balsamic vinegar at the end. - To stretch: add diced carrots or red lentils early in step 2 and cook until tender.

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. Loading steps…

FAQs

Can I skip the red wine? Yes—use beef or vegetable stock if you prefer. If omitting the wine, add a splash of extra stock and a teaspoon of balsamic for depth.
How do I stop the sauce from becoming watery? Sauté mushrooms until browned and any liquid has evaporated before adding tomatoes; this prevents a watery sauce.
How do I store leftovers? Store in an airtight container in the fridge for 3–4 days or freeze up to 3 months. Reheat gently and add a splash of water or stock if thickened.