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beef ragu

The Best Braised Beef and Pork Ragu Recipe

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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.

  • Total Time: 1 hour and 30 minutes
  • Yield: serves 4 - 6 people


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 tbsp of tomato paste

1 tbsp oregano

1 tbsp salt

1 tbsp 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

Parsley for garnish


Prepare the Vegetables:

Brown the Meat:

Add Aromatics:

Add all the sauce ingredients:


Add Aromatics Bundle and Parmesan Rind:


Finish with Half and Half:



  • 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.
  • Author: Carmen Spillette
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: mains
  • Method: braise
  • Cuisine: italian