Looking for a hearty and delicious meal that’s perfect for any occasion? Look no further than this Braised Beef and Pork Ragu recipe. Packed with rich flavors and easy to make, this dish is a crowd-pleaser that will have everyone coming back for more.
Why You’ll Love This Recipe?
- The combination of lean ground beef and ground pork creates a flavorful and satisfying dish.
- With simple ingredients and quick prep time, this recipe is perfect for busy weeknights or meal prep.
- The hearty ragu pairs perfectly with a variety of pasta shapes, making it a versatile and comforting meal option.
Ingredient Notes:
- Pasta: Choose your favorite pasta shape to serve with the ragu.
- Lean ground beef and ground pork: The combination of these meats adds depth of flavor to the dish.
- Celery, carrot, and onion: These aromatic vegetables form the base of the ragu.
- Passata tomato puree, white wine, and tomato paste: These ingredients provide a rich and tangy tomato base.
- Oregano, salt, black pepper, rosemary, thyme, and parmesan rind: These herbs and spices add complexity to the ragu.
- Half and half: Adds a creamy finish to the sauce.
- Parsley: Use for garnish before serving.
Step-by-Step Instructions:
- In a large pot, brown the ground beef and pork until fully cooked.
- Add in the celery, carrot, and onion, cooking until softened.
- Stir in the passata tomato puree, white wine, tomato paste, herbs, and spices.
- Add the parmesan rind and simmer the ragu until thickened.
- Finish with half and half, then serve over cooked pasta.
- Garnish with parsley before serving.
Helpful Tips:
- For a richer flavor, simmer the ragu on low heat for a longer period of time.
- Use a mix of ground beef and pork with a higher fat content for a more indulgent dish.
- Swap the half and half for heavy cream for an even creamier sauce.
Expert Tips for the Best Results:
- Use freshly grated parmesan cheese for a more intense flavor.
- Make the ragu ahead of time and let it sit in the refrigerator overnight for even better flavors.
Serving Suggestions:
Serve this Braised Beef and Pork Ragu with a side of crusty bread or a simple green salad. Pair with a glass of red wine for the perfect meal.
Storage and Reheating Tips:
Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
Frequently Asked Questions:
- Can I freeze this ragu? Yes, the ragu can be frozen for up to 3 months in an airtight container.
- What pasta shapes work best with this dish? Any pasta shape will work well, but try using pappardelle or rigatoni for a hearty meal.
- Can I make this dish vegetarian? Yes, you can omit the ground beef and pork and use mushrooms or lentils for a vegetarian version.
- How can I make this dish gluten-free? Use gluten-free pasta and ensure all other ingredients are gluten-free certified.
Conclusion:
Don’t wait any longer to try this delicious Braised Beef and Pork Ragu recipe. With its rich flavors and comforting appeal, this dish is sure to become a new favorite in your meal rotation. Enjoy and share your feedback with us!
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The Best Braised Beef and Pork Ragu Recipe
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian
Description
This recipe for the Best Braised Beef and Pork Ragu is a hearty and flavorful dish that combines tender beef and pork in a rich tomato sauce. Slow-cooked with aromatic herbs and vegetables, this ragu is perfect served over pasta for a satisfying meal.
Ingredients
Main Ingredients:
- 10 oz of pasta
- 1 lb lean ground beef
- 1 lb ground pork
- 1 and half cups of celery
- 1 and half cups of carrot
- 1 and half cups of onion
- 2 x 680g of passata tomato puree
- 1 cup of white wine
- 4 tablespoon of tomato paste
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 sprigs of rosemary & 4 sprigs of thyme wrapped with twine bouquet garni
- 2 ” parmesan rind
- 1/4 cup of half and half
Garnish:
- Parsley
Instructions
- Prepare the ingredients: Chop the celery, carrot, and onion. Tie the rosemary and thyme with twine to create a bouquet garni.
- Brown the meat: In a large pot, brown the ground beef and pork over medium heat.
- Add vegetables and seasonings: Add the chopped celery, carrot, and onion to the pot. Stir in the passata tomato puree, white wine, tomato paste, oregano, salt, and black pepper.
- Simmer: Add the bouquet garni and parmesan rind to the pot. Cover and simmer for 2-3 hours, stirring occasionally.
- Finish the ragu: Remove the bouquet garni and parmesan rind. Stir in the half and half.
- Serve: Serve the ragu over cooked pasta and garnish with parsley.
Notes
- This ragu can be made ahead of time and reheated for even more flavor.
- Feel free to customize the meat ratio by adjusting the amounts of beef and pork used.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg