This is a wonderful recipe based predominantly on an Italian Bolognese, however with the addition of flour and jam the sauce takes on a uniquely thick and rich flavour reminiscent of an English stew. The first recipe taught to me by my mother, this quick Bolognese-fusion recipe has been popular with my friends and family as long as I can remember!


1 Medium onion
1 Medium onion, diced
2 Cloves of garlic
500 grams Minced beef
1 tablespoon Plain flour
1 Beef stock cube
500 grams Passata
1 Glass of red wine
1 tablespoon Raspberry conserve jam


Step 1
Melt a knob of butter (or splash of preferred oil) in a large saucepan over medium heat.

Step 2
Add onions and sweat for five minutes, then add garlic and cook for another two.

Step 3
Tip the minced beef on top and add the tablespoon of flour. Mix it into the meat and the onions, allowing the fat to absorb the flour.

Step 4
Crumble or pour the beef stock into the mix and cook for another minute or two.

Step 5
Pour passata and red wine in and mix thoroughly.

Step 6
Once passata is heated, add a dollop of raspberry conserve jam into the mix and stir in.

Step 7
Add pepper to taste and then leave to simmer for about 30 minutes.

Step 8
Cook preferred pasta and serve with a generous dollop of the Bolognese and cover in grated Parmesan.