Best Braised Beef Pork Ragu (Print-Friendly Format)
Slow-cooked beef and pork with vegetables and herbs create a deeply flavored, comforting Italian-inspired sauce.
# Required Ingredients:
→ Sauce Base
01 -
1 lb (450 g) lean ground beef
02 -
1 lb (450 g) ground pork
03 -
1.5 cups (180 g) celery, finely chopped
04 -
1.5 cups (180 g) carrot, finely chopped
05 -
1.5 cups (210 g) onion, finely chopped
06 -
1 cup (240 ml) dry white wine
07 -
4 tbsp (60 g) tomato paste
08 -
2 x 680 g passata (tomato puree)
09 -
1 tbsp dried oregano
10 -
1 tbsp salt
11 -
1 tbsp ground black pepper
12 -
4 sprigs fresh rosemary, tied
13 -
4 sprigs fresh thyme, tied
14 -
2 inch (5 cm) Parmesan rind
15 -
0.25 cup (60 ml) half and half cream
→ Pasta and Finishings
16 -
285 g dried pasta (such as tagliatelle or pappardelle)
17 -
Fresh parsley, chopped, for garnish
18 -
Freshly grated Parmesan cheese, for garnish (optional)
# How to Make It:
01 -
Finely chop celery, carrot, and onion and set aside.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and pork, breaking apart with a spoon. Cook until well browned and crispy, about 8–10 minutes.
03 -
Add prepared celery, carrot, and onion to the browned meat. Cook, stirring occasionally, until softened, 5–7 minutes.
04 -
Pour in white wine to deglaze the pot, scraping up browned bits. Simmer until reduced by half, about 3–5 minutes.
05 -
Stir in tomato paste and cook for another 3 minutes. Add passata, mixing thoroughly into the meat and vegetables.
06 -
Add oregano, salt, and black pepper. Place bouquet garni (rosemary and thyme, tied together) and Parmesan rind in the pot. Stir well.
07 -
Reduce heat to low. Simmer sauce uncovered for at least 1 hour, stirring occasionally. If sauce becomes too thick, adjust consistency with a splash of water.
08 -
Remove bouquet garni and Parmesan rind. Check seasoning, adjusting as needed. Stir in half and half cream for richness and simmer for 5 minutes.
09 -
Cook pasta in salted boiling water according to package instructions. Drain and spoon ragu sauce generously over pasta. Top with grated Parmesan and chopped parsley as desired. Serve hot.
# Additional Information:
01 -
Browning the meat thoroughly creates a savory foundation for the sauce.
02 -
Dicing vegetables uniformly ensures even cooking and flavor distribution.
03 -
Gradual addition of herbs and simmering deepens the complexity of flavor in the sauce.
04 -
Simmering uncovered allows the sauce to reduce and intensify.