The deep, rich flavor of this Beef and Pork Ragu comes from slowly simmering meat with Italian herbs, passata, and a Parmesan rind until everything melts into a silky, hearty sauce. Finished with a splash of cream and tossed with pasta, it’s the kind of dish that fills your home with warmth and your plate with comfort.
Ideal for a relaxed Sunday meal or a cozy dinner with friends, this dish is a true labor of love—but worth every minute. The complexity of the sauce, the hint of cream, and the bright note of parsley on top make it an irresistible crowd-pleaser.
Full Recipe:
10 oz pasta (tagliatelle or pappardelle)
1 lb lean ground beef
1 lb ground pork
1½ cups celery, finely chopped
1½ cups carrot, finely chopped
1½ cups onion, finely chopped
2 x 680g jars of passata (tomato puree)
1 cup white wine
4 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
4 sprigs rosemary + 4 sprigs thyme, tied in bouquet garni
2-inch piece Parmesan rind
¼ cup half and half
Olive oil for cooking
Fresh parsley, chopped (for garnish)
Freshly grated Parmesan, for serving
Directions:
In a Dutch oven, heat a bit of olive oil over medium-high heat. Add the ground beef and pork, breaking them up with a spoon. Cook until browned and crispy in spots, about 8-10 minutes.
Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.
Deglaze the pan with white wine, scraping up browned bits. Simmer until reduced by half, about 3-5 minutes.
Stir in tomato paste and cook for 3 minutes.
Add passata and stir well. Season with oregano, salt, and pepper.
Place the bouquet garni and Parmesan rind into the sauce.
Reduce heat to low and simmer, uncovered, for at least 1 hour, stirring occasionally. Add water if sauce gets too thick.
Remove bouquet garni and Parmesan rind. Stir in half and half, simmer for 5 more minutes.
Serve over pasta and garnish with Parmesan and parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: Approx. 480 kcal per serving | Servings: 4–6 servings
The Soulful Comfort of Beef and Pork Ragu
Beef and Pork Ragu is more than just a hearty meat sauce—it’s a dish rooted in tradition, patience, and the art of slow cooking. Its depth of flavor, rich texture, and velvety consistency make it a timeless favorite across Italian households and modern kitchens alike. The combination of beef and pork creates a layered umami profile, while the long, gentle simmer allows the vegetables, herbs, and tomatoes to blend into a comforting harmony. This dish is a celebration of both simplicity and complexity—a perfect representation of what makes Italian cuisine so universally beloved.
Origins of Ragu: A Timeless Italian Staple
Ragu, in its many regional interpretations, is a cornerstone of Italian cuisine. It originates from the northern regions of Italy, especially Emilia-Romagna, where it’s commonly referred to as “Ragù alla Bolognese.” However, every region—and often every family—has its own twist. The version using a mix of ground beef and pork is widely appreciated for its balanced fat content and flavor complexity.
The term “ragu” comes from the French “ragout,” meaning a slow-cooked stew. This cooking method was adopted and reimagined by Italian cooks who added their local ingredients—like tomatoes, wine, and herbs—resulting in the saucy, pasta-ready dish we know and love today. Unlike quick pasta sauces, ragu demands time. It’s about building layers of flavor, slowly and deliberately, to create something truly special.
Why the Combination of Beef and Pork Works So Well
Using both ground beef and ground pork is more than just a culinary trick—it’s a flavor strategy. Beef provides depth, richness, and a slightly iron-like intensity, while pork introduces sweetness and fat that softens the overall profile. Together, they create a velvety, deeply savory base that’s far more dynamic than using just one type of meat.
Additionally, pork fat breaks down beautifully during slow cooking, enriching the tomato-based sauce and creating a luscious texture. When properly browned, the crispy bits of meat at the bottom of the pan (fond) also contribute caramelized notes that elevate the entire dish.
The Magic is in the Simmering
One of the most critical steps in making a great ragu is giving it time to simmer—often for over an hour. This isn’t just a suggestion; it’s essential. The long, gentle cooking process allows the meat to absorb the acidity of the tomatoes, the sharpness of the wine, and the aromatics of the herbs.
The inclusion of a Parmesan rind during the simmering process is a classic Italian technique. As it breaks down, it infuses the sauce with a nutty, umami depth that enhances the overall profile. Fresh rosemary and thyme, tied together in a bouquet garni, infuse the sauce slowly, releasing their earthy oils and floral notes over time.
A Touch of Cream for Luxurious Texture
Toward the end of the cooking process, a splash of half and half (or cream) is stirred in to mellow out the acidity and add a velvety finish. This touch of creaminess doesn’t make the sauce heavy; instead, it rounds out the sharp edges and adds sophistication to the dish.
Many traditional recipes skip this step, but it’s a small modern adaptation that makes the sauce more versatile and appealing for those who appreciate a silky mouthfeel. It’s especially useful when serving ragu over pasta types that soak up sauce, like pappardelle or tagliatelle.
Serving Suggestions and Pairings
Beef and Pork Ragu is most commonly paired with wide, ribbon-like pasta that can carry its rich texture. Tagliatelle, fettuccine, or pappardelle are all excellent choices. These shapes allow the sauce to cling to every bite, delivering a satisfying balance of pasta and meat.
For a gluten-free or low-carb option, serve it over creamy polenta or even roasted spaghetti squash. The sauce is versatile enough to adapt and still shine in different contexts.
In terms of side dishes, this ragu pairs beautifully with:
Roasted garlic bread or cheesy focaccia
Grilled or roasted vegetables like zucchini, eggplant, or cauliflower
A crisp arugula salad with lemon vinaigrette to balance the richness
A glass of red wine—especially a Chianti, Barbera, or Sangiovese—completes the experience. The acidity and fruitiness of the wine complement the richness of the ragu, cutting through the fat and enhancing the herbal notes.
Meal Prep and Storage Tips
This dish is a meal prep dream. Not only does it taste better the next day, but it also freezes exceptionally well. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
When reheating, you can revive the sauce with a splash of water, wine, or broth to maintain its consistency. If you’re planning to serve it over pasta, it’s best to cook the pasta fresh, then toss it with the reheated ragu just before serving.
Batch cooking this ragu and freezing it in portion-sized containers can make weeknight dinners effortless and gourmet. It’s also a fantastic go-to when hosting friends or family—simply reheat and pair with fresh pasta.
Variations and Dietary Adaptations
The beauty of this ragu is its flexibility. While the classic combination is beef and pork, you can easily substitute or modify ingredients based on dietary needs or personal preference.
Protein Alternatives:
Use shredded chuck roast or pork shoulder for a chunkier texture.
Replace with ground turkey or chicken for a leaner version.
For a vegetarian twist, try lentils, mushrooms, and walnuts for a hearty, meat-free alternative.
Dairy-Free Option:
Skip the half and half or replace it with full-fat coconut milk or oat cream.
Omit the Parmesan rind and top with dairy-free cheese or nutritional yeast.
Herb and Spice Adjustments:
Swap oregano for Italian seasoning or marjoram.
Add a pinch of red chili flakes for heat or fennel seeds for an extra layer of flavor.
These variations maintain the soul of the dish while catering to different lifestyles, making it inclusive and widely accessible.
Tips for Success
Brown the meat well. This is not a step to rush. The browning creates deep flavor layers essential for the finished sauce.
Don’t skip the wine. It lifts the sauce, enhances the tomatoes, and adds complexity.
Use a Dutch oven. Its heat retention and distribution help the sauce cook evenly and slowly.
Add salt in layers. Season as you go so each element of the dish is well flavored.
Let it rest. Like many stews, ragu benefits from sitting for a few minutes before serving—or even better, letting it rest overnight.
Conclusion: A Dish Worth Every Minute
Beef and Pork Ragu is a dish that rewards patience. From the first sizzle of browning meat to the final ladle of sauce over steaming pasta, it’s a journey of slow-cooked love and care. Whether you’re cooking for a cozy night in, hosting a dinner party, or prepping meals for the week ahead, this ragu delivers every time.
Its rich flavor, adaptability, and timeless appeal make it a recipe that deserves a spot in every cook’s rotation. With just a handful of ingredients and a bit of time, you can create a dish that not only nourishes the body but also warms the heart. Ragu isn’t just food—it’s comfort, tradition, and culinary art all in one bowl.