Braised Beef and Pork Ragu (Print)
Rich beef and pork sauce, simmered with tomatoes and herbs, creates a hearty Italian classic for pasta.
# Ingredients:
→ Pasta
01 -
285 grams dried pasta
→ Meats
02 -
450 grams lean ground beef
03 -
450 grams ground pork
→ Mirepoix
04 -
180 grams celery, finely chopped
05 -
180 grams carrot, finely chopped
06 -
180 grams onion, finely chopped
→ Sauce
07 -
1360 grams passata (tomato puree)
08 -
240 millilitres dry white wine
09 -
60 grams tomato paste
→ Seasonings and Aromatics
10 -
1 tablespoon dried oregano
11 -
1 tablespoon kosher salt
12 -
1 tablespoon freshly ground black pepper
13 -
4 sprigs fresh rosemary, bundled
14 -
4 sprigs fresh thyme, bundled
15 -
50 grams Parmesan cheese rind
→ Finishing
16 -
60 millilitres half and half
17 -
Fresh flat-leaf parsley, chopped, for garnish
18 -
Freshly grated Parmesan cheese, for garnish (optional)
# Steps:
01 -
Finely chop the celery, carrot, and onion. Set aside.
02 -
Heat a large Dutch oven over medium-high heat with a drizzle of olive oil. Add the ground beef and pork, breaking up any large pieces. Cook until well browned with crispy edges, about 8 to 10 minutes.
03 -
Add the chopped celery, carrot, and onion to the browned meat. Sauté, stirring occasionally, until the vegetables are softened, approximately 5 to 7 minutes.
04 -
Pour in the white wine to deglaze, scraping up any browned bits from the base. Allow the wine to simmer and reduce by half, around 3 to 5 minutes. Stir in the tomato paste and cook for 3 minutes until deepened in colour. Add the passata and stir well to combine.
05 -
Incorporate oregano, salt, and black pepper. Add the bundled rosemary and thyme (bouquet garni) and the Parmesan rind to the pot, ensuring they are submerged in the sauce.
06 -
Lower the heat and simmer the sauce uncovered for at least 60 minutes, stirring occasionally. If the sauce thickens too much, adjust the consistency with a little water as needed.
07 -
Remove and discard the bouquet garni and Parmesan rind. Taste and adjust salt if necessary. Stir in the half and half to add creaminess and let the sauce simmer another 5 minutes.
08 -
While the ragu is finishing, cook the pasta according to package instructions in salted boiling water until al dente. Drain well.
09 -
Toss the cooked pasta with the ragu or spoon the sauce generously over the pasta. Garnish with freshly grated Parmesan and chopped parsley to serve.
# Notes:
01 -
For deeper flavour, ensure the meat is well browned before adding vegetables. Simmer the sauce slowly to allow aromatics to infuse and flavours to meld.
02 -
A food chopper expedites preparation of the mirepoix. Stir occasionally during simmering to prevent sticking and maintain ideal consistency.