The aroma of a slow-cooked beef and pork ragu is enough to draw everyone into the kitchen. This rich Italian classic is a staple for hearty meals, layered with umami from the meats, vegetables, herbs, and a hint of cream. Perfect for sharing with family and friends around the dinner table, it’s a dish that speaks the language of love and tradition.
Whether you’re hosting a weekend dinner or simply meal-prepping for the week, this ragu delivers in flavor and comfort. Serve it with a wide ribbon pasta like pappardelle or tagliatelle, and don’t forget a side of crusty garlic bread to soak up every last bit of the savory sauce. This is more than a meal—it’s a culinary hug.
Full Recipe:
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1 lb lean ground beef
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1 lb ground pork
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1 ½ cups chopped celery
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1 ½ cups chopped carrot
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1 ½ cups chopped onion
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2 x 680g bottles of passata (tomato puree)
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1 cup white wine
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4 tbsp tomato paste
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1 tbsp dried oregano
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1 tbsp salt
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1 tbsp black pepper
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4 sprigs rosemary
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4 sprigs thyme (tied together in a bouquet garni)
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2-inch piece of Parmesan rind
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¼ cup half and half
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Fresh parsley, chopped, for garnish
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10 oz pasta (tagliatelle or pappardelle recommended)
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Olive oil for cooking
Directions:
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Heat a large Dutch oven over medium-high heat and add a drizzle of olive oil.
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Add the ground beef and pork, cooking until browned and slightly crispy, about 8-10 minutes. Break the meat apart with a wooden spoon.
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Stir in the finely chopped celery, carrot, and onion. Cook until the vegetables are soft and translucent, about 5-7 minutes.
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Deglaze the pan with white wine, scraping up the brown bits. Simmer until reduced by half, about 3-5 minutes.
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Add the tomato paste and stir for 3 minutes.
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Pour in the passata and mix thoroughly.
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Season with oregano, salt, and pepper.
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Add the bouquet garni and Parmesan rind. Stir well.
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Lower the heat and let the ragu simmer, uncovered, for at least 1 hour, stirring occasionally. Add water if it gets too thick.
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Remove the bouquet garni and Parmesan rind.
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Stir in the half and half and simmer for 5 more minutes.
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Serve over cooked pasta and garnish with parsley and Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: ~480 kcal | Servings: 4–6 servings
A Comforting Classic: The Story Behind Beef and Pork Ragu
Beef and pork ragu is more than just a pasta sauce; it’s a culinary experience that brings together the depth of Italian tradition and the richness of slow cooking. Known for its deeply savory flavor, velvety texture, and soul-satisfying aroma, this dish has long been a staple in Italian households—especially on Sundays and holidays when time slows down, and meals are meant to be shared.
A ragu differs from its cousin, the Bolognese, primarily in texture and ingredients. While Bolognese is typically finer and includes milk or cream throughout the cooking process, a ragu is heartier and often chunkier. The combination of beef and pork delivers a perfect balance—beef providing depth and structure, and pork lending sweetness and richness. This ragu simmers low and slow, allowing all the aromatics, herbs, and meat to infuse the sauce with mouthwatering complexity.
Why This Recipe Stands Out
This particular take on beef and pork ragu combines timeless cooking technique with small, thoughtful additions that elevate the dish. What makes it special is how the layers of flavor are developed: browning the meats to create crispy bits at the bottom of the pan, caramelizing the vegetable base (also known as mirepoix), deglazing with white wine to pull up all the umami-packed fond, and adding a Parmesan rind and bouquet garni that infuse the sauce as it simmers. Finally, a touch of half and half stirred in at the end lends creaminess without making the sauce overly heavy.
Unlike many other meat sauces, this one doesn’t rely on complex tricks or niche ingredients. It’s straightforward but highly flavorful because it follows time-honored techniques with a modern approach to flavor balancing. It’s not just food—it’s comfort, care, and craftsmanship in a pot.
Cultural Roots and Regional Variations
Italian ragu varies significantly across the country. In Northern Italy, particularly in Emilia-Romagna, ragù alla Bolognese is king, using minced meats and simmered with milk. Down south, especially in Naples, ragu becomes a ceremonial dish—sometimes cooked for over six hours, often including large cuts of meat that are removed before serving the sauce with pasta.
This version is a beautiful hybrid. It incorporates the rustic heartiness of southern-style ragu with the balance and technique typical of the north. The use of ground beef and pork keeps it accessible and approachable, while still delivering on authenticity and tradition.
Moreover, in Italian culture, ragu isn’t just about sustenance—it’s about bringing people together. It’s typically made in large quantities, filling kitchens with an irresistible aroma that signals something special is being prepared. Whether served over ribbon-like pappardelle or creamy polenta, it’s designed to be passed around, savored slowly, and remembered long after the plates are cleared.
Flavor Profile and Texture
Beef and pork ragu is all about depth. The flavor is rich, slightly sweet from the pork and caramelized vegetables, and subtly acidic from the tomato passata. The wine adds a tangy note and aromatic complexity, while the herbs—especially rosemary and thyme—bring earthiness and warmth. The Parmesan rind adds a savory umami backbone, and the final swirl of half and half lends a silkiness that smooths out the acidity of the tomatoes without overpowering the natural flavors of the meat.
Texture-wise, the ragu should be thick and meaty, clinging beautifully to the pasta without drowning it. It’s not a sauce to be poured—it’s one to be ladled, coating each strand of pasta in a rich, flavorful hug.
Pairing Suggestions
The ragu pairs best with broad, flat pasta shapes like pappardelle or tagliatelle. These shapes are ideal for catching the hearty meat sauce and delivering it in satisfying bites. However, it also works wonderfully over creamy polenta, gnocchi, or even spooned onto thick slices of toasted sourdough bread as a rustic starter.
On the side, garlic bread, cheesy roasted vegetables (especially cauliflower), or a crisp arugula salad with lemon vinaigrette help balance the meal. For wine, opt for a medium- to full-bodied red like Chianti, Barbera, or a Montepulciano d’Abruzzo. The wine should stand up to the richness of the ragu without competing with it.
Meal Prep and Leftovers
One of the most practical aspects of this dish is how well it holds up for meal prep. In fact, the flavor continues to deepen after a night in the fridge. Make a big batch on the weekend and portion it out for quick, flavorful meals all week long. It freezes beautifully too—just be sure to cool it completely before sealing and storing.
When reheating, a splash of water or broth can help loosen the sauce if it has thickened too much. Reheat gently on the stove or in the microwave in short bursts, stirring between intervals. For added freshness, a sprinkle of chopped parsley or grated Parmesan right before serving can revive the flavors and presentation.
Substitution Ideas
Flexibility is one of this recipe’s strongest qualities. You can substitute the ground meats with what you have on hand—ground turkey, chicken, or even lamb. For a vegetarian version, swap the meat with lentils or plant-based grounds and use veggie broth and non-dairy cream.
Instead of white wine, you can use red wine or broth. Passata can be replaced with canned crushed tomatoes or tomato sauce. Even the herb bundle can be adjusted—add bay leaves, swap thyme for sage, or incorporate dried Italian seasoning for convenience.
Cooking Tips for Best Results
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Brown your meat properly. This step is crucial to unlocking deep flavor. Don’t rush it—let the meat develop those golden-brown bits.
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Use a Dutch oven if you have one. The heavy-bottomed pot ensures even cooking and better heat retention for long simmers.
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Don’t skip the Parmesan rind. It’s a game changer, offering subtle saltiness and umami depth.
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Be patient. The magic happens during the slow simmer. Let time do the work.
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Taste and adjust. Tomatoes, meats, and herbs vary in intensity. Always taste your sauce before finishing and adjust seasoning accordingly.
How This Dish Elevates a Simple Pasta Night
We often think of pasta night as a quick fix for dinner, but this ragu transforms it into a celebration. It’s the kind of dish that makes you want to light a candle, pour a glass of red, and enjoy your meal a little slower. You’ll find yourself returning to the pot for seconds, maybe even thirds. It’s soulful, indulgent, and deeply satisfying.
This is the dish to make when you want to show someone you care. It’s the recipe to pull out on a cold winter day when you want to warm not just your body but your heart. It’s the one you’ll cook once—and crave again and again.
Conclusion: A Dish That Speaks to Tradition and Flavor
In a world of fast food and instant gratification, beef and pork ragu reminds us of the value of time, patience, and homemade cooking. It’s a dish that brings together simple ingredients and transforms them into something extraordinary through care and tradition.
Whether you’re new to Italian cooking or a seasoned home chef, this ragu belongs in your recipe collection. It’s more than a meal—it’s a warm embrace, a return to roots, and a culinary love letter that never goes out of style.