Ragu Stuffed Onions

by Zarina

These turned out shamaaazzzzing… devoured in seconds they were so delish… I made the filling like a ragu with pork, beef, and kidney beans in a rich garlicky tomato sauce with loads of hidden veg.  They can be made totally veggie using a lentil ragu, mushrooms, or rice. There are endless variations.

Making the onion shells was really not as difficult as they look. I just steamed them whole and carefully removed the centres, then filled them up and baked them. They turned out so mellow and tender and gave such an incredible texture to the ragu.  We ate them with salad, but some crusty bread or rice would have been perfect too.

Ragu Stuffed Onions

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 Large onions peeled
  • 300g Minced pork
  • 300g Minced beef
  • 3 tomatoes chopped small
  • 200g Cooked kidney beans – I used @oddpodsfoods
  • 250ml Beef stock
  • 3 Celery stalks, cut into large chunks
  • 4 Carrots medium size, peeled and cut into large chunks
  • 1 Leek, cut into large pieces
  • 8 Garlic cloves
  • ½ tsp Chilli powder
  • 1 tsp Cumin
  • 5 tbsp Tomato Paste
  • 1 tsp Salt
  • ½ tsp Pepper
  • ¼ tsp Cayenne Pepper
  • Pinch of Sugar
  • Chilli flakes to taste
  • ¼ tsp Smoked Paprika
  • A small handful of grated cheese of your choice


  1. Cut a 1/4 slice off the top and bottom of the onions, so they sit flat and steam them for 10 minutes or boil them for 12 minutes, set aside until cool enough to handle
  2. Carefully remove the centre leaving 2 layers of the shell. You can make 2 stuffed onions from 1 onion, so be careful to remove the layers delicately.
  3. Try to use some of the centres to cover the onion's bottom so the filling does not fall out. Lay shells flat on an oven tray, ready for the filling. 
  4. Chop the unwanted centre up fine, set aside
  5. Pre-heat oven to 180℃ 
  6. In a food processor, blitz together the carrot, leeks, garlic, and celery
  7. In a saucepan on medium-high heat, add some cooking oil and sauté the blitzed vegetables for 10 minutes until cooked. Add the chopped onions
  8. Add the minced beef and pork and cook until colour changes
  9. Add the chilli powder, cumin, tomato paste, cayenne pepper, smoked paprika, salt, pepper, chilli flakes, and sugar, stir until combined 
  10. Add the tomatoes, kidney beans, and beef stock, bring to a boil, cover and simmer for 25 minutes until everything is bubbling away, cooked, and combined well
  11. Make sure the mixture is not too saucy as you do not want it to leak out the bottom of the shell
  12. Taste and adjust seasoning to your liking, turn off the heat and allow the mixture to cool slightly
  13. Carefully fill onion shells with the filling and place on an oven tray, bake in the oven for 20 minutes
  14. For the last couple of minutes, sprinkle some grated cheese on top, cook until the cheese is melted and golden
  15. Serve immediately with a side salad, crusty bread, rice, or whatever takes your fancy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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