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Beef heart ragu recipe

Beef heart ragu recipe

18 ratings

Out of the ordinary yet undeniably classic, this Italian beef heart ragu is mouthwateringly tasty. Order the meat from a butcher and cook exactly as you would any piece of stewing beef: slowly and with wine, tomatoes and herbs. The results will astonish you. See method

  • Serves 4
  • 20mins to prepare and 2hrs to cook
  • 314 calories / serving
  • Freezable
  • Healthy


  • 450g beef heart, trimmed and cut into 3-4 cm strips, rinse and pat dry with kitchen paper
  • 2tbsp seasoned flour
  • 2tbsp vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 500g passata
  • 75ml red wine
  • 175ml good quality beef stock
  • 4 carrots, peeled and cut into 3cm slices
  • 120g swede, peeled and cut into 3cm chunks
  • pinch sugar, to taste
  • 2 bay leaves
  • 3 sprigs thyme

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    3g 15%
  • Sugars

    16g 18%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 24.6g Protein 23.8g Fibre 6.9g


  1. Preheat the oven to 180C.
  2. Toss the beef heart in the flour and shake off any excess. Heat the oil in a sauté pan and cook the onion until softened for about 2-3 minutes but not golden. Add the heart to the pan and fry until golden. Add the remaining ingredients.
  3. Transfer the heart to an oven proof dish with a tight fitting lid. Place in the oven and cook the Ragu for 1½ -2 hours or until tender. Stir occasionally during cooking. If the sauce looks too thin, cook the Ragu with the lid off for the last half hour.
  4. Delicious served with polenta.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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