PORK AND BEEF RAGU
Steps:
- Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
- Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
- Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.
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Laura Lawton
[email protected]This ragu was good, but it wasn't anything special. I've had better ragu at other restaurants.
Dafydd
[email protected]I'm not sure what went wrong with my ragu, but it turned out really soupy. I think I might have added too much liquid. Next time, I'll be more careful to follow the recipe.
Hamimid Sifou
[email protected]This ragu was a disaster! The meat was dry and overcooked, and the sauce was watery and tasteless. I ended up throwing the whole thing away.
Prince Sifat
[email protected]I thought this ragu was just okay. The flavors were a bit bland for my taste, and the meat was a little tough. I probably won't make it again.
Haroon Jani
[email protected]This ragu was a little too spicy for my taste, but I was able to tone it down by adding some cream. Other than that, it was a delicious and hearty meal.
Herb
[email protected]I'm always looking for new ragu recipes, and this one definitely didn't disappoint. The combination of pork and beef was perfect, and the addition of red wine and mushrooms gave it a really rich flavor. I'll definitely be making this again.
Kare Muto
[email protected]This ragu is the perfect make-ahead meal. I like to make a big batch on the weekend, and then I can use it throughout the week for pasta, sandwiches, or even omelets. It's so convenient and delicious.
Malane Monyela
[email protected]I love this recipe because it's so easy to make. I can just throw all the ingredients in the slow cooker in the morning, and dinner is ready when I get home from work. It's a lifesaver on busy weeknights.
mdjoni mdjoni
[email protected]This was my first time making ragu, and it turned out great! I followed the recipe exactly, and the results were amazing. The meat was so tender and flavorful, and the sauce was rich and complex.
Impie Shiimbi
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The ragu is so versatile - I've used it in lasagna, served it over polenta, and even used it as a pizza topping. It's always delicious.
Jad Mansour
[email protected]This pork and beef ragu was a hit with my family! The flavors were rich and complex, and the meat was fall-apart tender. I served it over pasta, and it was the perfect comfort food for a cold night.