Beef and Pork Ragù

Beef and pork ragù is a slow-simmered Italian sauce that combines the richness of two meats with aromatic vegetables, tomatoes, and wine to create a deeply flavorful dish. The recipe typically begins by browning ground beef and pork together, allowing the fats to render and develop a savory base. A soffritto of finely chopped onions, carrots, and celery is then sautéed in olive oil, followed by garlic and tomato paste to enhance the sauce’s depth. Red wine is often used to deglaze the pan, adding complexity, while crushed tomatoes, broth, and herbs such as bay leaves, thyme, or oregano contribute to the sauce’s rich, slow-cooked character. Simmering the ragù for an extended period allows the flavors to meld and the meat to become tender.

The history of beef and pork ragù is rooted in Italian culinary tradition, particularly in regions like Emilia-Romagna and Tuscany, where slow-cooked meat sauces are a staple. This technique of layering flavors through careful browning, deglazing, and slow simmering is a defining characteristic of Italian ragù recipes. Variations exist depending on the region and available ingredients, with some versions incorporating milk for added richness or pancetta for extra depth. Typically served over pasta such as pappardelle or tagliatelle, beef and pork ragù is a testament to the artistry of Italian cooking, transforming simple ingredients into a robust and satisfying meal.

MeatBeefPorkItalianMediterranean

Prep Time: 30 min

Cook Time: 5 hours

Total Time: 5 hours 30 min

Yield: 10 servings

A pot of beef and pork ragu.

Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. beef chuck, cut into 2-inch pieces
  • 1½ lbs. pork shoulder, cut into 2-inch pieces
  • 4 oz. pancetta
  • 1 carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large shallot, finely chopped
  • 4 garlic cloves, chopped
  • 3 onions, thinly sliced
  • 2 Tbsp. tomato paste
  • 3 sprigs, rosemary
  • 3 sprigs, thyme
  • 1 cup dry white wine
  • 28 oz. can whole peeled tomatoes, crushed or puréed
  • 2 cups beef stock
  • 2 bay leaves
  • 2 Tbsp. chopped fresh or 1 Tbsp. dried basil
  • 2 Tbsp. chopped parsely
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Instructions

Brown

  1. 1.
    Cut the beef and pork into 2-inch pieces and remove any excess fat.
  2. 2.
    Heat olive oil in the Dutch oven over medium-high heat.
  3. 3.
    Place the pork pieces in the hot oil and brown until a golden brown crust has formed, about 10 minutes. Flip the pork and brown the other side.
  4. 4.
    Remove the browned pork and set aside.
  5. 5.
    Place the beef pieces in the hot pork fat and brown on both sides.
  6. 6.
    Add the diced pancetta and sauté with the beef until browned.
  7. 7.
    Remove the beef and pancetta from the Dutch oven and set aside with the pork.

Sauté

  1. 8.
    Leaving a few tablespoons, remove any excess pork fat from the Dutch oven.
  2. 9.
    Add carrot, celery, and shallots to the hot oil.
  3. 10.
    Sauté the sofrito until tender.
  4. 11.
    Add the sliced onions to the pot with a pinch of salt to help draw out the water and sauté until the onions are tender.
  5. 12.
    Add the chopped garlic with the sprigs of thyme and rosemary and stir.
  6. 13.
    Add tomato paste and sauté until it turns dark.
  7. 14.
    Return the meat to the pot.
  8. 15.
    Pour in the wine, bring to a simmer, and reduce to one-half volume.
  9. 16.
    Add the puréed tomatoes, bay leaves, salt, and pepper.
  10. 17.
    Cover the contents of the pot with beef stock and bring it to a boil.

Stew

  1. 18.
    Reduce the stock to a simmer and cover the pot with the lid.
  2. 19.
    Simmer on low heat for two hours, stirring every 30 minutes.
  3. 20.
    Take the lid off the pot, add chopped fresh basil, and simmer for an additional hour and a half, stirring regularly.
  4. 21.
    Remove the bay leaves and herb stalks and let the pot simmer for an additional 15 to 30 minutes or until thickened.

Serve

  1. 22.
    Add 1-2 ladles of ragù to a skillet or saucier and heat.
  2. 23.
    Add 1 Tbsp. of butter to the pan and allow it to melt.
  3. 24.
    Add a serving of al dente pasta to the pan, along with one to two ladles of pasta water.
  4. 25.
    Toss the pasta with the ragù until sauce is thickened and pasta is evenly coated.
  5. 26.
    Add pasta and ragù to a shallow bowl. Top with fresh parsley and, optionally, grated romano or parmesan cheese.