The Best Braised Beef and Pork Ragu Recipe
Imagine a hearty, rich, and flavorful dish that warms you from the inside out – that’s the magic of braised beef and pork ragu. This traditional Italian recipe is a labor of love that results in tender meat simmered in a luscious tomato-based sauce. Whether you’re cooking for a special occasion or craving a comforting meal, this braised ragu will surely impress your taste buds.
Why You’ll Love This Recipe
What sets this braised beef and pork ragu apart is the slow cooking process that allows the flavors to meld together beautifully. The meat becomes melt-in-your-mouth tender, while the sauce develops a deep, savory taste that will keep you coming back for more. This dish is perfect for cozy family dinners or when you want to impress guests with a homemade Italian classic.
Ingredients
For this sumptuous braised beef and pork ragu, you’ll need the following ingredients:
– 1 pound beef chuck, cubed
– 1 pound pork shoulder, diced
– 1 onion, finely chopped
– 2 carrots, diced
– 3 cloves of garlic, minced
– 1 can of crushed tomatoes
– 1 cup beef broth
– 1/2 cup red wine
– Fresh herbs (such as rosemary and thyme)
– Salt and pepper to taste
Step-by-Step Instructions
1. Start by seasoning the beef and pork with salt and pepper. In a large Dutch oven, heat some olive oil over medium-high heat.
2. Brown the meat in batches until nicely seared on all sides. Remove the meat and set it aside.
3. In the same pot, sauté the onions, carrots, and garlic until softened. Add the meat back to the pot.
4. Pour in the crushed tomatoes, beef broth, red wine, and herbs. Bring the mixture to a simmer.
5. Cover the pot and transfer it to a preheated oven. Let the ragu braise for about 2-3 hours until the meat is fork-tender.
6. Once done, adjust the seasoning with salt and pepper. Serve the braised beef and pork ragu over pasta or creamy polenta.
Expert Tips for Success
For the best results, sear the meat in batches to avoid overcrowding the pot, which can lead to steaming instead of browning. Additionally, using a combination of beef and pork adds depth to the flavor profile of the ragu. Don’t rush the braising process – low and slow is the key to achieving tender meat and a rich sauce.
Variations and Substitutions
If you prefer a leaner option, you can use beef stew meat instead of chuck and pork loin instead of shoulder. Feel free to customize the herbs and spices to suit your palate. For a touch of heat, add some red pepper flakes or a splash of balsamic vinegar for extra tanginess.
Serving Suggestions
This braised beef and pork ragu pairs wonderfully with a side of creamy mashed potatoes or a simple green salad dressed with vinaigrette. A crusty loaf of bread is perfect for soaking up the delicious sauce. For a complete Italian meal, serve the ragu with a glass of Chianti or Sangiovese wine.
FAQs
Q: Can I make this ragu ahead of time?
A: Yes, this dish actually tastes better the next day as the flavors have more time to develop. Simply reheat gently on the stovetop before serving.
Q: Can I freeze the leftover ragu?
A: Absolutely! Store the cooled ragu in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
Braised beef and pork ragu is a classic Italian dish that embodies the essence of comfort food. The tender meat, rich sauce, and aromatic herbs create a symphony of flavors that will transport you to the Italian countryside with every bite. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is sure to become a staple in your kitchen. Embrace the slow-cooking process, savor the aromas wafting from your kitchen, and delight in every spoonful of this soul-warming dish.
The Best Braised Beef and Pork Ragu
A hearty and flavorful dish featuring tender beef and pork simmered in a luscious tomato-based sauce. This traditional Italian recipe is a labor of love that results in a rich and comforting meal perfect for family dinners or special occasions.
Ingredients
- 1 pound beef chuck, cubed
- 1 pound pork shoulder, diced
- 1 onion, finely chopped
- 2 carrots, diced
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- Fresh herbs (such as rosemary and thyme)
- Salt and pepper to taste
Directions
-
Start by seasoning the beef and pork with salt and pepper. In a large Dutch oven, heat some olive oil over medium-high heat.
-
Brown the meat in batches until nicely seared on all sides. Remove the meat and set it aside.
-
In the same pot, sauté the onions, carrots, and garlic until softened. Add the meat back to the pot.
-
Pour in the crushed tomatoes, beef broth, red wine, and herbs. Bring the mixture to a simmer.
-
Cover the pot and transfer it to a preheated oven. Let the ragu braise for about 2-3 hours until the meat is fork-tender.
-
Once done, adjust the seasoning with salt and pepper. Serve the braised beef and pork ragu over pasta or creamy polenta.
