Beef and Pork Ragu Recipe

Name: Beef and Pork Ragu Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef (lean); 0.5 lb ground pork; 28 oz canned tomatoes (whole or crushed); 1 medium onion (finely chopped); 4 cloves garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 0.5 cup dry red wine; Salt and pepper to taste; 2 tbsp olive oil for cooking

Published: May 6, 2025

by Ezra

Why You’ll Love This Beef and Pork Ragu Recipe

Smoked Pork Delicacies.

Rich Flavor Profile: The combination of beef and pork creates an unparalleled depth of flavor that’s perfect for pasta or as a stand-alone dish.
Comforting and Satisfying: This dish is the epitome of comfort food, offering a warm meal that keeps you full and satisfied.
Great for Meal Prep: Make a large batch and freeze leftovers for quick weeknight dinners when time is tight.

Ingredients for Beef and Pork Ragu Recipe

For more inspiration, check out this Authentic Maggiano’s Lasagna recipe.

Here’s what you’ll need to make this delicious dish:

Ground Beef: Use lean ground beef for a balance of flavor and healthiness; about one pound should suffice.
Ground Pork: About half a pound adds richness to the ragu; opt for good quality pork for the best taste.
Canned Tomatoes: Choose whole or crushed tomatoes; they form the base of your sauce, adding both sweetness and acidity.
Onion: A medium onion enhances flavor; chop it finely to ensure it cooks evenly in the ragu.
Garlic: Fresh garlic cloves are essential; minced garlic will infuse your sauce with aromatic goodness.

For the Seasoning:

Italian Herbs: A mix of oregano, basil, and thyme will add depth; use dried herbs for ease or fresh herbs if available.
Red Wine: A splash of red wine enhances flavors; choose something dry but drinkable.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Beef and Pork Ragu Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Brown the Meat

In a large skillet over medium heat, add ground beef and pork. Cook until browned, breaking it apart with a spatula as it cooks for about eight minutes.

Step 2: Sauté Aromatics

Add chopped onion and minced garlic to the pan. Stir occasionally until the onion becomes translucent, which should take about five minutes.

Step 3: Deglaze with Wine

Pour in the red wine to deglaze the pan. Scrape up any browned bits from the bottom while allowing it to simmer for about three minutes until reduced slightly.

Step 4: Add Tomatoes and Herbs

Stir in canned tomatoes along with Italian herbs. Bring everything to a simmer before reducing heat to low.

Step 5: Simmer

Cover partially and let the ragu simmer gently for about an hour. Stir occasionally to prevent sticking; add water if needed.

Step 6: Serve

Once thickened, serve over your choice of pasta or polenta. Garnish with freshly grated Parmesan cheese if desired.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

Quality Ingredients: Using high-quality meat will significantly enhance your ragu’s flavor profile.
Simmer Longer: For deeper flavors, allow your ragu to simmer longer than an hour if time permits.
Adjust Consistency: If your sauce is too thick, add a little water or broth until desired consistency is reached.

How to Serve Beef and Pork Ragu Recipe

This Beef and Pork Ragu Recipe is versatile and pairs wonderfully with:

Pasta: A classic pairing that allows the ragu to cling beautifully to each strand.
Polenta: Creamy polenta complements the richness of the ragu, creating a comforting dish.
Garlic Bread: Crunchy garlic bread is perfect for dipping into the savory sauce. Savory Hibachi Steak Bowls.

Feel free to pair it with your favorite sides for a personalized meal!

Make Ahead and Storage

Make Ahead: You can prepare the ragu up to two days in advance. Cook the sauce as directed, then cool it completely before storing it in an airtight container in the refrigerator.
Storing: Leftover ragu can be stored in the fridge for up to three days. For longer storage, freeze it in a freezer-safe container for up to three months. Be sure to label containers with dates.
Reheating: To reheat, thaw frozen ragu overnight in the fridge, then warm it on the stove over low heat, stirring occasionally until heated through, about 10-15 minutes. Alternatively, microwave in short bursts until hot.

Suggestions for Beef and Pork Ragu Recipe

Avoid Overcooking the Meat

One common mistake when making a Beef and Pork Ragu Recipe is overcooking the meat. While it may seem harmless, overcooked meat can become tough and dry, ruining the overall texture of your dish. To prevent this, brown the beef and pork in batches to ensure even cooking. Use medium-high heat to sear the meat quickly, which helps to lock in moisture. After browning, simmer the ragu slowly on low heat. This gentle cooking method allows the flavors to meld while keeping your meat tender and juicy.

Don’t Skip the Aromatics

Many cooks overlook the importance of aromatics in a Beef and Pork Ragu Recipe. Onions, garlic, carrots, and celery form the flavor base of your ragu; skipping these ingredients can lead to a bland dish. Start by sautéing finely chopped onions and garlic until they are fragrant. Adding carrots and celery enhances both flavor and texture. Allow these aromatics to cook down before adding your meat; this step creates a rich foundation that makes your ragu irresistible.

Use Quality Tomatoes

Not all tomatoes are created equal, especially when preparing a Beef and Pork Ragu Recipe. Using low-quality canned tomatoes can negatively impact your sauce’s flavor and consistency. Opt for San Marzano or other high-quality canned tomatoes for a rich, sweet taste that elevates your dish. Alternatively, if tomatoes are in season, fresh tomatoes can be used for an even brighter flavor. Always taste your tomatoes before adding them to ensure they meet your standards.

Balance Your Seasonings

Another critical aspect of a successful Beef and Pork Ragu Recipe is achieving balanced seasonings. An overabundance of salt or spices can overpower your dish, while too little seasoning leaves it flat. Start with modest amounts of salt and pepper, then taste as you cook. Fresh herbs like basil or oregano can add depth without overwhelming the dish’s natural flavors. Remember that you can always add more seasoning later, but it’s challenging to fix an overly salty sauce.

FAQs

What is the best pasta to serve with Beef and Pork Ragu Recipe?

When choosing pasta for a Beef and Pork Ragu Recipe, consider using thicker shapes like pappardelle or fettuccine. These types are ideal because their wider surface area holds onto the hearty sauce better than thinner varieties like spaghetti. You could also opt for rigatoni or penne if you prefer shaped pasta; their ridges capture bits of meat and sauce wonderfully. Cooking pasta al dente is essential as it provides a pleasing texture that balances well with rich ragu.

Can I make Beef and Pork Ragu ahead of time?

Absolutely! In fact, making Beef and Pork Ragu ahead of time can enhance its flavors significantly as it sits in the fridge overnight. Prepare your ragu according to the recipe instructions, allow it to cool completely, then store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, gently reheat it on low heat until warmed through. You may need to add a splash of water or broth if it thickens too much during storage.

Can I freeze my Beef and Pork Ragu?

Yes! Freezing is an excellent option if you want to preserve your Beef and Pork Ragu Recipe for later enjoyment. After cooking, let the ragu cool completely before transferring it into freezer-safe containers or bags. It will keep well in the freezer for up to three months without losing its flavor or texture. When ready to eat, thaw it overnight in the fridge before reheating on low heat until heated throughout.

How do I adjust my Beef and Pork Ragu Recipe for different dietary needs?

Modifying your Beef and Pork Ragu Recipe for different dietary needs is quite simple! For those looking for gluten-free options, substitute traditional pasta with gluten-free alternatives made from rice or quinoa flour. If you want to make a vegetarian version, replace beef and pork with mushrooms or lentils; they provide a hearty texture that mimics meat well while absorbing flavors beautifully from your sauce.

Conclusion for Beef and Pork Ragu Recipe

In summary, mastering a Beef and Pork Ragu Recipe involves attention to detail at every step of preparation. Avoid mistakes such as overcooking meat or neglecting aromatics that form the base flavor profile of this dish. Use quality ingredients like San Marzano tomatoes for depth while balancing seasonings carefully ensures harmonious flavors throughout. Making this ragu ahead of time not only saves effort but also enhances its taste as it rests overnight in your refrigerator or even freezes well for future meals. Following these tips will lead you towards creating a rich, satisfying ragu that delights everyone at your table!

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