Beef and Pork Ragu (Print Version)

# Ingredients:

→ Base

01 - Pork sausage, without casing (1 pound)

02 - Ground beef (2 pounds)

03 - Olive oil (1-2 tablespoons)

→ Vegetables & Aromatics

04 - Carrots (2, diced)

05 - Garlic cloves (2-3)

06 - Celery stalks (2, chopped)

07 - Chopped onion (1)

08 - Fresh rosemary leaves (1 sprig)

→ Liquids & Tomatoes

09 - Crushed tomatoes or tomato passata (17.5oz/500ml)

10 - Small can of chopped tomatoes (14oz/400g)

11 - Tomato paste (3 tablespoons)

12 - Red wine, dry (1 cup/250ml)

→ Seasonings

13 - Freshly ground black pepper (½ teaspoon)

14 - Salt to taste

# Instructions:

01 - Warm up the olive oil in a big deep pan. Toss in rosemary, garlic, onions, carrots, and celery. Cook over gentle heat for 10 minutes, making sure the veggies don’t brown.

02 - Drop in the beef and sausage, breaking them apart with your spatula. Cook until you don’t see any pink left.

03 - Pour in your cup of red wine and keep cooking for about 10 minutes on medium heat.

04 - Mix in the tomato paste, both types of tomatoes, salt, and pepper. Bring everything to a light boil, then turn the heat low. Cover it up and let it cook for an hour and a half, stirring every now and then.

# Notes:

01 - Add some water if the sauce seems too thick.

02 - The sauce should be hearty and packed with meat.

03 - Use a dry red wine, but skip those labeled as cooking wine.

Back