A rich, delicious bowl of goodness, this Beef and Pork Ragu is absolutely delicious. Cooked long and slow in a large dutch oven. This dish is easy yet it takes time for all the flavors to meld together perfectly. This is the ultimate comfort meal.
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This dish is perfect anytime of the week or if you have guests over, everyone will love this classic dish. I love making this on Sundays for meal prep and having it for quick and easy meals throughout the week. Plus it taste amazing the next day!
Serve this dish with Roasted Parmesan Cauliflower or any of the Roasted Garlic Bread or Cheesy Roasted Garlic Bread.
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What is a ragu?
A ragu is an Italian meat stew. There are so many renditions of this classic Italian sauce. You can use chuck roast, pork shoulders, or any ground meat like ground beef, pork, veal, or lamb.
This dish is so versatile. It is filled with red or white wine tomato sauce, Italian herbs, and veggies like carrots, celery, garlic, and onion.
It can be made in a large Dutch oven, slow cooker, or pressure cooker. Perfectly paired with pasta or served over a cheesy, creamy polenta. The world is your oyster.
Ingredients
- Ground beef
- Ground pork
- Celery
- Carrot
- Onion
- Passata (tomato puree)
- White wine
- Tomato paste
- Oregano
- Salt
- Black pepper
- Rosemary & Thyme
- Parmesan rind + parmesan for serving
- Half and half
- Parsley
See recipe card for quantities.
Instructions
Prepare the Vegetables:
- Finely chop the celery, carrot, and onion.
Brown the Meat:
- In a large Dutch oven, heat some olive oil over medium-high heat.
- Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until nicely browned, about 8-10 minutes.
- You want crispy bits of meat, thats where the flavor is at.
Add Aromatics:
- Add the chopped celery, carrot, and onion to the skillet with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add all the sauce ingredients:
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half, about 3-5 minutes.
- Stir in the tomato paste. Let that cook for another 3 minutes.
- Stir in the passata (tomato puree) until well combined with the meat and vegetables.
Seasonings:
- Add oregano, salt, and black pepper to the pot. Stir to incorporate the seasonings evenly into the sauce.
Add Aromatics Bundle and Parmesan Rind:
- Place the bouquet garni (rosemary and thyme bundle) and the Parmesan rind into the dutch oven. These will infuse the sauce with flavor as it simmers.
Simmer:
- Reduce the heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it starts to become too thick, you can add a splash of water.
Finish with Half and Half:
- Once the ragu has thickened to your desired consistency, remove the bouquet garni and Parmesan rind.
- Check the seasoning. Add more salt if you need it.
- Stir in the half and half to add a touch of creaminess to the sauce. Let it simmer for an additional 5 minutes.
Serve:
- Remove the beef and pork ragu from heat and serve over your favorite pasta, such as tagliatelle or pappardelle. Optionally, garnish with freshly grated Parmesan cheese and chopped parsley.
Substitutions
Ground Pork & Ground Beef:
You can substitute ground beef and ground pork with beef chuck roast, beef short ribs, lamb, ground chicken, ground turkey, or even crumbled tofu or lentils for a vegetarian option.
Celery:
Replace celery with fennel stalks or bell peppers for a similar crunch and flavor profile.
Carrot:
Substitute carrots with sweet potatoes, butternut squash, or even zucchini for a similar texture and sweetness.
Onion:
Replace onion with leeks, shallots, or scallions for a similar oniony flavor.
Passata (Tomato Puree):
You can substitute passata with canned crushed tomatoes, tomato sauce, or even homemade blended tomatoes.
White Wine:
Replace white wine with red wine, chicken or vegetable broth.
Oregano:
Replace oregano with dried basil, Italian seasoning blend, or dried thyme for a slightly different but complementary flavor.
Rosemary & Thyme:
Substitute fresh rosemary and thyme with dried versions. Use about half the amount of dried herbs compared to fresh.
Half and Half:
Replace half and half with heavy cream for a richer sauce, or use whole milk or a dairy-free alternative like coconut milk for a lighter option.
Parsley:
Substitute parsley with fresh basil or chopped chives for a similar fresh herb garnish.
Equipment
- Dutch oven
- Knife
- Cutting board
- Optional: Chopper
My favorite prep tool!
Buy Now → How to reheat and store Beef and Pork Ragu
- Store leftover ragu in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- When reheating, thaw frozen ragu in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through, or microwave in short intervals, stirring in between, until warmed. Add a splash of water or broth if needed to maintain consistency.
3 Top Tips for Success
- Layer Flavors: Build depth by browning meat well, caramelizing vegetables, and incorporating herbs and spices gradually for complex flavor.
- Vegetables: I like using my chopper to make my mirepoix (onion, celery, carrot) this saves me time when prepping.
- Simmer Slowly: Allow ragu to simmer over low heat for optimal flavor melding, periodically stirring to prevent sticking and adjusting consistency as needed.
Related
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What to serve with Beef and Pork Ragu
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The Best Braised Beef and Pork Ragu Recipe
A rich, delicious bowl of goodness, this Beef and Pork Ragu is absolutely delicious. Cooked long and slow in a large dutch oven. This dish is easy yet it takes time for all the flavors to meld together perfectly. This is the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour and 30 minutes
- Yield: serves 4 - 6 people
- Category: mains
- Method: braise
- Cuisine: italian
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
¼ cup of half and half
Parsley for garnish
Instructions
Prepare the Vegetables:
- Finely chop the celery, carrot, and onion.
Brown the Meat:
- In a large Dutch oven, heat some olive oil over medium-high heat.
- Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until nicely browned, about 8-10 minutes.
- You want crispy bits of meat, thats where the flavor is at.
Add Aromatics:
- Add the chopped celery, carrot, and onion to the skillet with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add all the sauce ingredients:
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half, about 3-5 minutes.
- Stir in the tomato paste. Let that cook for another 3 minutes.
- Stir in the passata (tomato puree) until well combined with the meat and vegetables.
Seasonings:
- Add oregano, salt, and black pepper to the pot. Stir to incorporate the seasonings evenly into the sauce.
Add Aromatics Bundle and Parmesan Rind:
- Place the bouquet garni (rosemary and thyme bundle) and the Parmesan rind into the dutch oven. These will infuse the sauce with flavor as it simmers.
Simmer:
- Reduce the heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it starts to become too thick, you can add a splash of water.
Finish with Half and Half:
- Once the ragu has thickened to your desired consistency, remove the bouquet garni and Parmesan rind.
- Check the seasoning. Add more salt if you need it.
- Stir in the half and half to add a touch of creaminess to the sauce. Let it simmer for an additional 5 minutes.
Serve:
- Remove the beef and pork ragu from heat and serve over your favorite pasta, such as tagliatelle or pappardelle. Optionally, garnish with freshly grated Parmesan cheese and chopped parsley.
Notes
- Layer Flavors: Build depth by browning meat well, caramelizing vegetables, and incorporating herbs and spices gradually for complex flavor.
- Vegetables: I like using my chopper to make my mirepoix (onion, celery, carrot) this saves me time when prepping.
- Simmer Slowly: Allow ragu to simmer over low heat for optimal flavor melding, periodically stirring to prevent sticking and adjusting consistency as needed.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Sterling says
❤️❤️❤️❤️
Sophia N says
Doing this tomorrow together with you mango sago recipe 😊
Nora says
I only bought ground pork, taste is still superb.
Rayna says
5 star😘
Elisha says
Worth the try!
Les says
Super love!
Bryan says
This will be our next dinner date recipe! Thanks!
Dave says
Hello!
Can you suggest how to do this with a slow cooker? Would we use just the slow cooker or use it for the final stewing? Can't wait to try this!
Carmen Spillette says
I have never done it in a slow cooker but if I were to do it. I would simply brown the ground meat first then put everything in a slow cooker and cook for 4 hours on high and 8 hours on low. Hope that helps.
Amy M says
I'm a bit confused: do you add the wine, tomato paste, and passata before or after you add the vegetables to the browned meat. Your printable recipe says to add those ingredients separately??
Carmen Spillette says
Yes, cook cook the meat and the vegetables first. Then recipe says to do it in layers. Add the wine, let that cook for 2 minutes. Then add the tomato paste, let that cook for 2 minutes then add the passata. Hope that clarifies it.