What is braised beef and pork ragu?

Braised beef and pork ragu is a slow-cooked Italian meat sauce made by simmering beef and pork together with tomatoes, wine, herbs, and vegetables such as onions, carrots, and celery. The braising process tenderizes the meat, creating a rich, hearty sauce that’s perfect for serving over pasta, polenta, or gnocchi.

How long does it take to cook braised beef and pork ragu?

Cooking braised beef and pork ragu usually takes between 2.5 to 4 hours, depending on the cut of meat and cooking method. Slow simmering allows the flavors to meld and the meat to become tender. Using a slow cooker or pressure cooker can reduce the time while still achieving a similar depth of flavor.

Can I make braised beef and pork ragu ahead of time?

Yes, braised beef and pork ragu tastes even better when made ahead because the flavors have more time to develop. You can prepare it a day or two in advance, store it in an airtight container in the refrigerator, and reheat gently before serving.

What pasta pairs best with braised beef and pork ragu?

Braised beef and pork ragu pairs well with wide, flat pasta like pappardelle or fettuccine, which hold the thick sauce nicely. You can also serve it over rigatoni or creamy polenta to complement the rich texture of the ragu.

Is braised beef and pork ragu healthy to eat regularly?

Braised beef and pork ragu can be part of a balanced diet when eaten in moderation. It provides protein and nutrients from the meat, plus vitamins from vegetables and herbs. To reduce fat content, use leaner cuts of meat and moderate the amount of added oil or butter during cooking.

Braised Beef And Pork Ragu Recipe For Rich Slow-Cooked Taste

Name: Braised Beef And Pork Ragu
Prep time: 1 h 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: – 1 pound lean ground beef; – 1 pound ground pork; – 1 and a half cups finely chopped celery; – 1 and a half cups finely chopped carrot; – 1 and a half cups finely chopped onion; – 2 jars of 680 grams passata (tomato puree); – 1 cup white wine; – 4 tablespoons tomato paste; – 1 tablespoon oregano; – 1 tablespoon salt; – 1 tablespoon black pepper; – 4 sprigs rosemary and 4 sprigs thyme tied together as a bouquet garni; – 2 Parmesan rinds; – 1/4 cup half and half; – Parsley for garnish; – 10 ounces of pasta

Description

🍝 This Braised Beef and Pork Ragu recipe offers a rich, deeply flavorful sauce achieved through slow cooking and a medley of fresh ingredients.
🍲 Ideal for pasta lovers seeking a hearty dish that combines tender meats with a vibrant tomato base, perfect for cozy meals.

Ingredients

– 1 pound lean ground beef

– 1 pound ground pork

– 1 and a half cups finely chopped celery

– 1 and a half cups finely chopped carrot

– 1 and a half cups finely chopped onion

– 2 jars of 680 grams passata (tomato puree)

– 1 cup white wine

– 4 tablespoons tomato paste

– 1 tablespoon oregano

– 1 tablespoon salt

– 1 tablespoon black pepper

– 4 sprigs rosemary and 4 sprigs thyme tied together as a bouquet garni

– 2 Parmesan rinds

– 1/4 cup half and half

– Parsley for garnish

– 10 ounces of pasta

Instructions

1-Start by preparing all ingredients, as this sets the stage for smooth cooking. Brown the ground beef and pork in olive oil over medium-high heat for 8-10 minutes to build rich flavor. Once browned, add the chopped vegetables and cook for 5-7 minutes until they soften and release their natural sweetness.

2-Next, deglaze the pot with white wine and simmer until it’s reduced by half, which takes about 3-5 minutes for a deeper taste. Stir in the tomato paste and cook for 3 minutes before adding the passata for a hearty base. Season with oregano, salt, and black pepper, then include the bouquet garni and Parmesan rinds before simmering uncovered on low heat for at least one hour, stirring occasionally to blend the flavors.

3-After simmering, remove the bouquet garni and rinds, adjust the seasoning, stir in half and half, and cook for an additional 5 minutes to creamy perfection. Serve the ragu over pasta like tagliatelle or pappardelle, garnished with Parmesan and parsley for a finishing touch. Tips like browning the meat well, caramelizing the vegetables, and chopping the mirepoix finely help ensure even cooking and maximum depth of flavor.

Notes

🍖 Brown meat thoroughly to develop deep, rich flavor.
🥕 Finely chop vegetables (mirepoix) for even cooking and better texture.
⏲️ Slow simmer the ragu to meld flavors and tenderize the meat.

Prep Time: 15 minutes
Simmering time: 1 hour
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Braising and simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl with pasta
Calories: 650 calories
Sugar: 8 grams
Sodium: 900 milligrams
Fat: 28 grams
Saturated Fat: 10 grams
Unsaturated Fat: 14 grams
Trans Fat: 0 grams
Carbohydrates: 55 grams
Fiber: 6 grams
Protein: 35 grams
Cholesterol: 90 milligrams

Keywords: Braised, Beef, Pork, Ragu