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The Ultimate Comfort: Crafting The Best Braised Beef and Pork Ragu

The Ultimate Comfort: Crafting The Best Braised Beef and Pork Ragu
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This Beef and Pork Ragu is the ultimate comfort food. Slow-cooked in a Dutch oven, it combines lean ground beef, savory pork, and a fragrant vegetable base with tomato and wine. The long, gentle simmer allows all the flavors to meld into a deep, satisfying sauce. Serve it over your favorite pasta for a bowl of pure comfort.

Ingredients

Scale

Ragu & Pasta:

  • 10 oz pasta (tagliatelle, pappardelle, or your favorite)

  • 1 lb lean ground beef

  • 1 lb ground pork

Vegetables:

  • 1½ cups celery, finely chopped

  • 1½ cups carrot, finely chopped

  • 1½ cups onion, finely chopped

Sauce & Flavorings:

  • 2 x 680 g cans passata (tomato puree)

  • 1 cup white wine

  • 4 tbsp tomato paste

  • 1 tbsp dried oregano

  • 1 tbsp salt (adjust to taste)

  • 1 tbsp black pepper

  • 4 sprigs rosemary & 4 sprigs thyme, tied as a bouquet garni

  • 2-inch piece of Parmesan rind

  • ¼ cup half-and-half (optional, for creaminess)

Garnish:

  • Fresh parsley, chopped

  • Grated Parmesan cheese

Instructions

1. Prep the vegetables

Finely chop celery, carrot, and onion. This mixture is your classic mirepoix.

2. Brown the meat

  • Heat olive oil in a large Dutch oven over medium-high heat.

  • Add ground beef and pork, breaking it apart with a spoon.

  • Cook until well browned with crispy bits (8–10 minutes). This browning adds deep flavor.

3. Sauté aromatics

  • Add the chopped celery, carrot, and onion to the meat.

  • Cook 5–7 minutes, stirring occasionally, until softened.

4. Build the sauce

  • Pour in white wine to deglaze the pan, scraping up browned bits. Let it reduce by half (3–5 minutes).

  • Stir in tomato paste and cook 3 minutes.

  • Add passata and mix well.

5. Season & infuse

  • Stir in oregano, salt, and black pepper.

  • Add the bouquet garni (rosemary & thyme bundle) and Parmesan rind to the pot.

6. Simmer slowly

  • Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally.

  • If too thick, add a splash of water to adjust consistency.

7. Finish

  • Remove bouquet garni and Parmesan rind.

  • Stir in half-and-half for creaminess and simmer 5 more minutes.

  • Taste and adjust seasoning if needed.

8. Serve

  • Cook pasta according to package directions and drain.

  • Serve ragu over pasta and garnish with parsley and grated Parmesan.

Notes

  • Layer flavors: Browning the meat well and caramelizing vegetables builds a richer sauce.

  • Mirepoix shortcut: Use a chopper for quick prep.

  • Simmer slowly: Low, gentle heat allows flavors to meld and sauce to thicken. Stir occasionally to prevent sticking.

  • Pasta choice: Wide noodles like pappardelle or tagliatelle hold the ragu beautifully.

  • Make ahead: Ragu tastes even better the next day and freezes well without pasta.

Find it online: https://biteseason.com/the-ultimate-comfort-crafting-the-best-braised-beef-and-pork-ragu/

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