The Best Braised Beef and Pork Ragu

Braised Beef and Pork Ragu

Hearty, flavorful, and slow-cooked to perfection, Braised Beef and Pork Ragu is the ultimate Italian comfort food. This soul-warming sauce blends tender braised beef and juicy ground pork, simmered with aromatic herbs, crushed tomatoes, red wine, and garlic until it’s thick, rich, and irresistible.

Perfect served over wide pasta like pappardelle or rigatoni, this ragu clings to every bite and only gets better with time. It’s the kind of dish that fills your kitchen with mouthwatering aromas and brings everyone to the table with anticipation.

Ingredients:

• 1 lb beef chuck, cut into chunks

• ½ lb ground pork

• 2 tbsp olive oil

• 1 small onion, diced

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional but recommended)

• 1 can (28 oz) crushed tomatoes

• 1 tsp dried oregano

• 1 tsp dried thyme or Italian seasoning

• Salt & pepper to taste

• 1 bay leaf

• Fresh basil or parsley, for garnish

• Freshly grated Parmesan, for serving

• Cooked pasta of choice (pappardelle, rigatoni, etc.)

Instructions:

1. Sear the beef:

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

   • Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.

2. Sauté the base:

   • In the same pot, add onion, carrots, celery, and cook until softened (about 5–7 minutes).

   • Stir in garlic and tomato paste, cook for 1 minute.

3. Deglaze and build flavor:

   • Pour in red wine to deglaze, scraping up browned bits. Let reduce for 2–3 minutes.

4. Combine & simmer:

   • Return beef to the pot. Add ground pork, breaking it up with a spoon.

   • Add crushed tomatoes, herbs, bay leaf, and a pinch of salt and pepper.

   • Reduce heat, cover, and simmer gently for 2–3 hours, stirring occasionally, until the beef is fork-tender.

5. Finish the sauce:

   • Shred the beef with two forks and stir it into the sauce. Adjust seasoning.

6. Serve:

   • Toss with pasta and top with Parmesan and herbs.