This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

More red wine recipes

Any good-quality red wine can be used for cooking.

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Red wine can be used to marinate red meat and game dishes, and is essential in many stews, braised dishes and casseroles. It works well with many herbs and spices, from thyme and oregano to chillies and paprika. It is less suited to cream- and yoghurt-based sauces.

More red wine recipes

Wild mushroom ragu

Roast duck with sausage rolls, greens and spiced cherries

Sweet and sticky pork ribs with root beer-braised onion cornbread

Easy cottage pie

Quick and easy shepherd’s pie

Roast leg of lamb with garlic and rosemary

Manitaria stifado with bulgur wheat pilafi

Our special cassoulet

Slow-braised ox cheek with confit garlic, mushrooms and French beans

Slow roast shoulder of lamb with sliced potatoes

Posh pie and mash

Slow cooker bolognese

Slow cooker beef casserole

Hairy Bikers' sausage casserole

Bangers and mash with onion gravy

Hairy Bikers' spaghetti bolognese

Beef Yorkshire pudding wrap

Steak and Stilton pie with pickled red cabbage

Sausages, fried potatoes and onion gravy

Mushroom bourguignon

Perfect boeuf bourguignon

Beef and mushroom stew

Coq au vin pie

Roast turkey breast and all the trimmings

Buyer's guide

Storage

Preparation

Typically made with red wine

Beef bourguignon

Mulled wine

Other wine

Fortified wine

Rice wine

Rose wine

Sparkling wine

White wine

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