Best 3 Pork And Beef Ragu Recipes

Pork and beef ragu is a classic Italian dish that is perfect for a hearty and comforting meal. It is a slow-cooked stew that is made with pork and beef, tomatoes, vegetables, and herbs. The meat is braised in a rich sauce until tender and the vegetables are soft and flavorful. Pork and beef ragu can be served over pasta, rice, or polenta and it is often paired with a glass of red wine.

Here are our top 3 tried and tested recipes!

RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE

Ragú Napoletano (Neapolitan-Style Italian Meat Sauce with Pork, Beef, and Sausage) Recipe image

If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.

Provided by J. Kenji López-Alt

Categories Mains Sausage Soups and Stews Sauce

Time 4h

Yield 10

Number Of Ingredients 15

Ingredients

3 pounds pork spare ribs (about 1/3 large rack), cut into three chunks
2 pounds beef chuck, cut into 2-inch strips
1/2 cup extra-virgin olive oil, divided
1 large onion, finely chopped (about 1 1/2 cups)
8 medium cloves garlic, finely minced , divided
1/2 teaspoon dried red chili flakes
1 teaspoon dried oregano
2 cups dry red wine
2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl
1 (2- to 3-inch) Parmesan rind (optional)
1 bunch fresh basil
1 pound mild sausage, in the casings (see note)
1 tablespoon Asian fish sauce
8 to 10 servings fresh or dried pasta
Grated Parmesan cheese, for serving

Steps:

To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.

Nutrition Facts : Calories 882 kcal, Carbohydrate 52 g, Cholesterol 179 mg, Fiber 4 g, Protein 54 g, SaturatedFat 14 g, Sodium 583 mg, Sugar 7 g, Fat 50 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

RAGU BOLOGNESE

Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

BRAISED PORK RAGU

Braised Pork Ragu image

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Provided by KIRSTEN_R

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

Steps:

Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g

Tips:

Choose the right cut of meat. For a rich and flavorful ragu, use a well-marbled cut of beef or pork, such as chuck roast, short ribs, or pork shoulder. These cuts will break down slowly in the cooking liquid, resulting in a tender and flavorful sauce.
Brown the meat well. Before adding the meat to the sauce, brown it well in a hot skillet. This will help to develop flavor and color.
Use a variety of vegetables. To add flavor and texture to your ragu, use a variety of vegetables, such as onions, carrots, celery, and bell peppers. You can also add mushrooms or zucchini for a more hearty sauce.
Simmer the sauce for a long time. The longer you simmer the sauce, the more flavorful it will be. Aim to simmer the sauce for at least 2 hours, or up to 4 hours for a richer flavor.
Season the sauce to taste. Once the sauce is finished simmering, season it to taste with salt, pepper, and other herbs and spices, such as oregano, basil, or rosemary.

Conclusion:

Pork and beef ragu is a delicious and versatile dish that can be served over pasta, polenta, or mashed potatoes. It is also a great way to use up leftover meat. With a few simple tips, you can make a delicious and flavorful ragu that your family and friends will love.