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This hearty beef and pork ragu is the kind of meal that hugs you from the inside out. The combination of tender ground meats slowly simmered with classic Italian aromatics forms the ultimate comfort sauce, perfect for spooning over wide ribbons of pasta. Cooking it in a Dutch oven gives it an irresistible richness, while fresh herbs and a Parmesan rind bring depth that will have you going back for seconds.
I first made this ragu on a chill autumn day and the aroma filled my whole house for hours. It has become my go to dish for family pasta nights everyone lights up when I bring it to the table.
Ingredients
- Pasta: Choose classics like tagliatelle or pappardelle They hold the sauce beautifully
- Lean ground beef: Adds deep meaty flavor Look for bright red beef with minimal fat for best results
- Ground pork: Brings tenderness and a subtle sweetness Opt for pork with some fat for extra richness
- Celery carrot and onion: The base for aromatics A fresh mirepoix is essential for a flavorful start
- Passata tomato puree: Provides sweet tomato depth Go for Italian brands with only tomatoes and salt
- White wine: Lifts and brightens the sauce Use a crisp dry option you would drink
- Tomato paste: Intensifies the tomato flavor Look for a thick concentrated paste
- Oregano salt and black pepper: Classic Italian seasonings Always check your herbs for freshness
- Rosemary thyme bouquet garni: Infuses earthy herbal notes Bundle fresh sprigs with kitchen twine
- Parmesan rind: Adds savory umami Save the ends from your cheese
- Half and half: Gives the final sauce a touch of creaminess Use fresh dairy for best results
- Parsley: Brightens and freshens at serving Choose flat leaf for bold flavor
Step-by-Step Instructions
- Prepare the Vegetables:
- Finely chop celery carrot and onion ensuring even pieces for an even sauté. Use a food chopper to speed up this process.
- Brown the Meat:
- Heat a Dutch oven over medium high and add a drizzle of olive oil. Add ground beef and pork breaking up with a spoon. Brown for 8 to 10 minutes until lots of crispy golden bits form on the bottom. This is where a huge part of your flavor develops.
- Add Aromatics:
- Add your chopped celery carrot and onion directly to the browned meat. Cook over medium heat for 5 to 7 minutes stirring as the vegetables soften and take on the meaty fond from the pan.
- Deglaze and Build the Sauce:
- Pour white wine into the pot and scrape the pan to loosen any browned bits. Allow wine to reduce by half about 3 to 5 minutes. Stir in tomato paste and let cook another 3 minutes to develop sweetness and deepen flavor. Pour in passata and combine thoroughly with meat and vegetables.
- Season the Sauce:
- Sprinkle in oregano salt and black pepper. Stir well so seasonings are completely incorporated into the sauce.
- Add Aromatics Bundle and Parmesan Rind:
- Place your bouquet garni made of rosemary and thyme plus a chunk of Parmesan rind into the pot. These will simmer with the sauce adding fragrance and umami.
- Simmer for Flavor:
- Reduce heat to low and let ragu simmer uncovered for at least 1 hour. Stir occasionally. The sauce should slowly thicken. If it looks too thick add a splash of water. Patience here pays off by melding all the deep flavors.
- Finish with Cream:
- Remove bouquet garni and Parmesan rind from the pot. Taste and adjust seasoning with more salt if you like. Stir in half and half and let the sauce simmer another 5 minutes for a silky finish.
- Serve Generously:
- Spoon ragu over hot cooked pasta. Garnish with parsley and a shower of grated Parmesan for an unforgettable meal.
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Of all the ingredients in this ragu nothing gets me more excited than adding the Parmesan rind. It is a little secret that turns a good sauce into a great one. I remember my grandmother always tossing in the cheese heel and waiting for that deep savory aroma to fill the kitchen.
Storage Tips
Store leftover ragu in airtight containers in the fridge for up to four days. It actually tastes better the next day as the flavors meld together overnight. For longer storage freeze in portions of your choice for up to two months and thaw gently on the stovetop.
Ingredient Substitutions
You can swap ground veal for pork or use all beef based on what you have. If passata is not available blend whole canned tomatoes until smooth. Red wine works if white is not handy though it adds a deeper note. No half and half Use a splash of milk or omit for a traditional touch.
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Serving Suggestions
This sauce shines with wide noodles like pappardelle or tagliatelle. For a lighter spin serve over creamy polenta or as a filling for baked stuffed shells. A crusty hunk of bread is perfect for mopping up any ragu left on the plate.
Cultural and Historical Context
Ragu is a classic of Italian cucina povera born from resourcefulness and patience. Italian home cooks simmered various meats and vegetables for hours to coax out every drop of flavor. Every region and family has their own twist which is why this dish continues to be so comforting and adaptable.
Frequently Asked Questions About Recipes
- → What cuts of beef and pork work best for this dish?
Lean ground beef and ground pork are ideal as they meld together and offer rich flavor throughout the sauce.
- → Can I use red wine instead of white?
White wine is recommended for a subtle touch, but red wine works if you prefer a deeper, bolder flavor.
- → Why is simmering important?
Slow simmering allows the meat, vegetables, and herbs to develop layers of flavor and creates a richer, thicker sauce.
- → What pasta shapes pair well?
Hearty, wide noodles like tagliatelle or pappardelle hold the sauce beautifully, but rigatoni or penne also work well.
- → Is the half and half essential?
It adds a creamy finish and mellows the sauce. You can omit or substitute with whole milk if desired.
- → How do I store leftovers?
Let cool, then refrigerate in an airtight container for up to 4 days. Sauces like this improve with time!