Best Braised Beef Pork Ragu (Print)
Tender beef and pork simmer with vegetables and herbs, creating a hearty, savory sauce ideal for serving over pasta.
# Ingredients:
→ Pasta
01 -
285 g dried pasta
→ Meat
02 -
450 g lean ground beef
03 -
450 g ground pork
→ Vegetables
04 -
180 g celery, finely chopped
05 -
180 g carrot, finely chopped
06 -
180 g onion, finely chopped
→ Sauce & Flavorings
07 -
2 x 680 g jars passata (tomato puree)
08 -
240 ml dry white wine
09 -
60 g tomato paste
10 -
1 tablespoon dried oregano
11 -
1 tablespoon salt
12 -
1 tablespoon freshly ground black pepper
13 -
4 rosemary sprigs and 4 thyme sprigs tied as bouquet garni
14 -
5 cm parmesan rind
15 -
60 ml half and half (10% cream)
→ Garnish
16 -
Fresh flat-leaf parsley, chopped
17 -
Freshly grated Parmesan cheese (optional)
# Steps:
01 -
Finely chop celery, carrot, and onion. Set aside in a bowl.
02 -
Heat a large Dutch oven over medium-high heat and add a drizzle of olive oil. Add ground beef and pork, breaking up the meat with a spoon. Cook until well browned with crisp edges, about 8–10 minutes.
03 -
Stir chopped celery, carrot, and onion into the browned meat. Sauté until softened and lightly caramelized, 5–7 minutes.
04 -
Pour in white wine, scraping the pan to release browned bits. Allow the wine to reduce by half, about 3–5 minutes. Stir in tomato paste and cook for 3 minutes.
05 -
Add passata (tomato puree) and stir to fully combine with the meat and vegetables.
06 -
Add dried oregano, salt, and black pepper, stirring to distribute. Nestle in the bouquet garni and Parmesan rind.
07 -
Reduce heat to low and simmer uncovered for at least 60 minutes, stirring occasionally. Adjust with a splash of water if sauce thickens too much.
08 -
Remove bouquet garni and Parmesan rind. Taste and adjust seasoning as needed. Stir in half and half and simmer for 5 minutes to enrich the sauce.
09 -
Cook pasta in a large pot of boiling salted water according to package instructions. Drain. Serve ragu over pasta. Garnish with chopped parsley and grated Parmesan if desired.
# Notes:
01 -
Browning the meat thoroughly develops depth; caramelize vegetables for foundation. Allow sauce to simmer slowly, periodically stirring to meld flavors. A chopper streamlines vegetable prep for an even mirepoix.