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
Units
Scale
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