Description
Braised Beef and Pork Ragu delivers pure comfort straight from an Italian kitchen, warming your soul with rich, slow-cooked meat sauce. Tender shredded proteins mingle with aromatic herbs, creating a hearty pasta companion that feels like a warm embrace from Nonna.
Ingredients
Scale
Proteins:
- 1 lb lean ground beef
- 1 lb ground pork
Vegetables:
- 1.5 cups celery
- 1.5 cups carrot
- 1.5 cups onion
- 2 x 680g passata tomato puree
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 tablespoon oregano
- Parsley
Liquids and Seasonings:
- 1 cup white wine
- 4 tablespoons tomato paste
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 parmesan rind
- ¼ cup half and half
- 10 oz pasta
Instructions
- Dice 1½ cups each of celery, carrot, and onion into uniform small pieces, creating a consistent vegetable base for your ragu.
- Heat a large pot over medium-high heat and brown 1 lb ground beef and 1 lb ground pork for 8-10 minutes, breaking the meat into small crumbles as it cooks.
- Add prepared vegetables to the browned meat, stirring constantly for 4-5 minutes until they become slightly translucent and fragrant.
- Pour 2 jars (680g each) of passata tomato puree, 1 cup white wine, and 4 tablespoons tomato paste into the pot, mixing thoroughly with the meat and vegetables.
- Create a herb bundle by tying 4 rosemary and 4 thyme sprigs together with kitchen twine, then drop the bouquet garni into the sauce.
- Season the ragu with 1 tablespoon each of oregano, salt, and black pepper, stirring to distribute the spices evenly throughout the mixture.
- Add 2 parmesan rinds to the pot for depth of flavor, then reduce heat to low and cover, allowing the sauce to simmer gently for 2½ hours.
- Stir the ragu every 30 minutes to prevent sticking and ensure even cooking of the meat and vegetables.
- Remove the herb bundle and parmesan rinds after cooking, then stir in ¼ cup half and half to create a rich, creamy texture.
- Cook 10 oz of pasta according to package instructions, then ladle the ragu generously over the noodles.
- Garnish with fresh chopped parsley and serve immediately while the sauce is hot and aromatic.
Notes
- Swap ground beef and pork for ground turkey or lamb to create different flavor profiles and accommodate dietary preferences.
- Let the ragu simmer slowly to develop deep, rich flavors and tenderize the meat completely.
- Remove excess fat from the meat after browning by carefully draining the pan before adding vegetables.
- Store leftover ragu in airtight containers for up to 4 days, or freeze portions for convenient future meals that reheat wonderfully.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Beef
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5 to 6
- Calories: 455 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg