Braised Beef and Pork Ragu

There is nothing cozier than a pot of beef and pork ragu slowly bubbling away on the stove. This recipe is my secret weapon for lazy Sundays or when I really want to treat family and friends to something special. Long-simmered meat, a rich tomato base, and a fragrant bouquet of herbs all work together to create a sauce that hugs every strand of pasta.

I first put this ragu together for a birthday dinner when we had unexpected guests and everyone raved and asked for seconds. Now this is the meal my family asks for when they want comfort food that really feels like a hug.

Ingredients

• Pasta: use a quality Italian brand such as tagliatelle or pappardelle for the best texture
• Lean ground beef: look for dark pink beef free of excess liquid for better browning
• Ground pork: opt for pork with a bit of fat for extra flavor and tenderness
• Celery, carrot, and onion: chop finely for the classic Italian flavor base called mirepoix
• Passata or tomato puree: check labels for just tomatoes and a touch of salt for best flavor
• White wine: choose a dry wine you would drink as it brings acidity and depth
• Tomato paste: pick the kind in a tube if you can for freshness and easy storage
• Oregano: dried oregano works well but use fresh if you have it
• Salt: use kosher or sea salt to season throughout for balanced flavor
• Black pepper: freshly ground brings the brightest taste
• Bouquet garni: bundle of fresh rosemary and thyme wrapped in twine for easy removal
• Parmesan rind: save leftovers from real Parmigiano Reggiano for unbeatable umami
• Half and half: this little bit of cream rounds out the sauce and adds silkiness
• Parsley for garnish: chop fresh for brightness at the end

Choose the freshest herbs and real Parmesan for maximum flavor. The better your ingredients the better your ragu

Step-by-Step Instructions

Prepare the Vegetables:

Finely chop celery carrot and onion by hand or in a chopper making sure the pieces are even so they cook at the same rate

Brown the Meat:

Add olive oil to a Dutch oven and heat over medium high. Add ground beef and pork breaking apart with a spoon. Cook for eight to ten minutes until browned and some bits are crispy since these toasted pieces add rich flavor

Soften the Vegetables:

Pour in the chopped vegetable mix. Stir well and cook for five to seven minutes until the vegetables become soft and release their sweetness

Deglaze and Build the Sauce:

Add white wine to the pot and use a wooden spoon to scrape up any browned bits. Let it bubble for about three to five minutes until the wine reduces by half enriching the sauce

Incorporate Tomato Paste and Passata:

Stir in the tomato paste making sure it coats the meat and veggies. Cook for three minutes before pouring in the passata. Mix everything until fully combined for a homogenous sauce

Season and Add Aromatics:

Sprinkle in oregano salt and black pepper stirring well so the seasoning flavors every bite

Infuse with Bouquet Garni and Parmesan Rind:

Tuck the herb bundle and Parmesan rind into the sauce. These simmering together will elevate the ragu with subtle herbal and cheesy notes

Simmer Low and Slow:

Reduce the heat so the sauce gently bubbles uncovered. Let it cook for at least one hour giving it an occasional stir. If it looks too thick add a splash of water so nothing sticks

Finish with Half and Half:

Remove the bouquet garni and Parmesan rind. Taste and adjust salt. Pour in the half and half and stir to give the sauce its creamy finish. Simmer another five minutes

Serve the Ragu:

Spoon the hot ragu over cooked pasta and sprinkle generously with fresh parsley and extra Parmesan if you like. Serve immediately and enjoy

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The Parmesan rind is honestly my favorite secret in this ragu. I remember the first time I tucked it into a bubbling pot and the whole sauce changed aroma. My kids now joke that the best part of ragu night is who gets to fish out the rind at the end

Storage Tips

Ragu will keep for up to four days sealed well in the fridge. When reheating add a splash of water or broth to bring back its silky consistency. This sauce also freezes for three months making it perfect for batch cooking or easy weeknight dinners

Ingredient Substitutions

Instead of beef you can use ground turkey or chicken for a lighter take. If you do not have passata you can blend canned whole tomatoes until smooth. You can swap the half and half for heavy cream if you want the sauce extra rich or leave it out for a dairy free option

Serving Suggestions

This ragu is best served over hearty pasta shapes like pappardelle tagliatelle or rigatoni that can grab onto the chunky sauce. For a full Italian feast serve with a green salad and crusty bread to soak up every last bit. Do not forget extra Parmesan on the side

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Cultural Context

Ragu is a staple dish that originated in northern Italy and every family has its own version. The secret to the incredible depth of flavor is time and patience allowing humble ingredients to become an unforgettable meal. I like to make a double batch because leftovers somehow taste even better the next day

Recipe FAQs

→ Why is browning the meat important?

Browning allows beef and pork to develop flavor through caramelization, creating rich, savory notes in the finished sauce.

→ Can I use a different cut of meat?

Ground beef and pork work best for texture, but you can substitute other cuts if desired, just adjust simmering time for tenderness.

→ What kind of pasta pairs best?

Wide noodles like pappardelle or tagliatelle are ideal to hold the robust sauce, but any pasta can work based on preference.

→ Is it necessary to use a Parmesan rind?

Adding a Parmesan rind infuses the sauce with extra depth and a subtle creaminess, enhancing the umami flavor.

→ How do I achieve the right sauce consistency?

Letting the sauce gently simmer uncovered allows it to thicken naturally; add a splash of water if it becomes too dense.

→ Can this be made ahead of time?

Yes, making it ahead allows flavors to develop even further. Reheat gently and refresh with a bit of cream or water if needed.