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James Martin’s Yorkshire Pasta Ragout



By: @jamesmartinchef

As made on James Martin’s Saturday Morning, featuring The Yorkshire Pasta Company. This is James’ Yorkshire spin on a classic meaty pasta dish. Hearty and warming its perfect for cold winter days!

Serves 4.




  • 400g Yorkshire Pasta (Mezze Maniche Rigate)
  • 500g mince beef
  • 8 pork sausages chopped
  • 1 onion, peeled and diced
  • 3 cloves crushed garlic
  • 1 carrot diced
  • 1 leek diced
  • 3 bay leaf
  • Pinch chilli flakes
  • 2 sticks celery diced
  • 2 x 400g tinned chopped tomatoes
  • 2 tbs tomato puree
  • 1 bunch basil
  • 75ml red wine
To finish:
  • A small bunch basil, chopped
  • Grated pecorino


    Step 1: Blitz in a food processor the onion, garlic, carrot, leek and celery.
    Step 2: To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek, garlic, bay and tomato puree.
    Step 3: Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours gently simmering, sprinkle in basil.
    Step 4: Cook the pasta in boiling salted water for time on pack, spoon into the ragout, grate over the cheese, and serve.

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