Ingredients
Scale
Let’s gather everything you need to create this heartwarming dish. Remember, the magic lies in the details, just like my grandmother’s pinch of this and handful of that.
- 1 pound beef chuck, cut into 1-inch cubes
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine (or beef broth as a substitute)
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
- Add the ground pork to the pot and cook until browned. Remove and set aside with the beef.
- Lower the heat to medium and add the onions, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Pour in the red wine, stirring to deglaze the pot. Scrape up any browned bits from the bottom—those are packed with flavor!
- Add the crushed tomatoes, tomato paste, oregano, basil, bay leaf, and the browned meats back into the pot. Stir to combine.
- Season with salt and pepper to taste, then bring the mixture to a gentle simmer.
- Cover the pot and allow the ragu to braise on low heat for 2-3 hours, stirring occasionally. The meat should be tender and the sauce thickened.
- Before serving, adjust seasoning as needed. Remove the bay leaf and stir in fresh basil.
- Serve the ragu over your favorite pasta, topped with fresh Parmesan cheese and additional basil leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International