The Best Braised Beef And Pork Ragu Recipe

I crafted an Authentic Italian Ragu from braised beef and pork that builds deep, savory layers ideal for pairing with your favorite pasta.

I love serving The Best Braised Beef and Pork Ragu on summer nights when friends wander in hungry and curious. With beef chuck and pancetta folded through the sauce, each forkful hits deep flavors that feel like an Authentic Italian Ragu from a tiny kitchen you cant find on a map.

It’s rich not fussy, a little rustic and oddly addictive, the kind of Pasta Recipes Bolognese that starts conversations and ends with everyone scraping the plate. If you like bold, honest Italian food, this one will stick in your head and keep bringing you back for another bite.

Ingredients

• Beef chuck: rich in protein and collagen, gives silky texture after long cooking.
• Ground pork: adds fat and savoriness, boosts protein but raises fat content.
• Pancetta or bacon: salted cured pork, brings smoky umami, watch salt levels.
• Onion: sweet when cooked, gives fiber and natural sugars for balance.
• Red wine: adds acidity, fruity tannins and deep flavor, helps deglaze pan.
• Crushed tomatoes: high in vitamin C and lycopene, gives tangy tomato richness.
• Parmigiano Reggiano: sharp salty cheese, offers umami and calcium, sprinkle at end.

Ingredient Quantities

• 2 lb (900 g) beef chuck, cut into large chunks
• 1 lb (450 g) ground pork
• 4 oz (115 g) pancetta or bacon, finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 cups (360 ml) dry red wine
• 28 oz (800 g) canned crushed tomatoes
• 2 cups (480 ml) beef stock
• 1/2 cup (120 ml) whole milk
• 2 bay leaves
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1/4 tsp freshly grated nutmeg (a pinch)
• Salt and freshly ground black pepper, to taste
• 1 lb (450 g) pasta such as tagliatelle, pappardelle or rigatoni
• 1 cup grated Parmigiano Reggiano
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Pat the beef chuck dry and season well with salt and pepper; heat a large heavy pot or Dutch oven over medium-high, add 2 tbsp olive oil and 1 tbsp butter, then brown the beef in batches so it gets a deep crust, 2–3 minutes per side; transfer browned beef to a plate.

2. Lower heat to medium, add the pancetta and cook until fat is rendered and bits are crispy; add the ground pork and brown, breaking it up, then remove both to the plate with the beef (leave most of the fat in the pan, but spoon off excess if there’s too much).

3. Add the remaining 1 tbsp butter to the pot, then the finely chopped onion, carrots and celery; sweat gently with a pinch of salt until soft and slightly golden, about 6–8 minutes; stir in minced garlic and the tomato paste and cook 1–2 minutes until the paste darkens a bit.

4. Pour in the red wine to deglaze, scraping up browned bits from the bottom, and reduce until mostly evaporated, about 4–6 minutes; this concentrates flavor so don’t rush it.

5. Return the browned beef, pancetta and pork to the pot, add crushed tomatoes, beef stock, bay leaves, thyme and the pinch of grated nutmeg; bring to a gentle simmer, skim any foam or excess fat, then partially cover and braise very gently on the stovetop for
2.5–3 hours until the beef is fork tender (or put in a 300 F oven for the same time).

6. When beef is tender, lift out the large chunks, shred them with two forks and discard any large bits of fat; remove bay leaves and thyme stems, then return the shredded beef to the pot.

7. Stir in the 1/2 cup whole milk and simmer uncovered another 10–15 minutes to mellow acidity and bring the sauce together; taste and adjust salt and plenty of freshly ground black pepper.

8. Meanwhile cook your pasta in plenty of salted boiling water until al dente, reserve about 1 cup pasta water before draining; toss the pasta with a generous ladleful of ragu off heat, adding reserved pasta water as needed to get a silky coating.

9. Serve sprinkled with lots of grated Parmigiano Reggiano and chopped fresh parsley if you like; leftovers taste even better the next day so don’t be shy about making extra.

Equipment Needed

1. Large heavy pot or Dutch oven, for browning the beef and slow braise
2. Large pot for boiling pasta
3. Chef’s knife, sharp for chopping onion carrots celery and pancetta
4. Cutting board
5. Tongs, for turning and lifting meat
6. Wooden spoon or heatproof spatula, for stirring the sauce
7. Slotted spoon or fine skimmer, to remove foam and excess fat
8. Two forks, to shred the cooked beef
9. Measuring cups and spoons, to measure wine milk stock and seasonings
10. Colander plus a ladle for reserving and adding pasta water, its handy when tossing pasta with the ragu

FAQ

The Best Braised Beef And Pork Ragu Recipe Substitutions and Variations

• Beef chuck: swap for beef short ribs or boneless beef shank, both give a deep, gelatinous richness; you may need the same or slightly longer braise for shank, but they shred beautifully.
• Ground pork: use ground veal for a lighter texture or mild Italian sausage for more flavor, just reduce added salt since sausage is seasoned.
• Pancetta or bacon: substitute guanciale if you can find it, or regular smoked bacon; if you skip cured pork, add a splash of olive oil and a pinch of smoked paprika for depth.
• Whole milk: replace with half and half or evaporated milk to keep the creaminess, or for dairy free try unsweetened full fat coconut milk though the flavor will change a bit.

Pro Tips

1) Get the meat really dry and don’t crowd the pan. Let the beef sit out a bit so it’s not ice cold, pat it dry, and brown in batches. If you try to sear everything at once it will steam not brown, and you lose that deep flavor.

2) Save and use the rendered fat, but don’t let the sauce get greasy. Cook the pancetta/bacon until some bits are crispy, spoon off any puddle of fat if theres too much, then use the remaining meaty fat to build flavor in the veggies. It makes a big difference.

3) Low and slow is the cheat code. A gentle simmer (or a low oven) will turn tough chuck tender without drying the sauce, check every 30–45 minutes to make sure it’s barely bubbling and add a little stock or water if it looks too thick. Skim excess foam once or twice for a cleaner tasting sauce.

4) Finish smart for glossy, balanced sauce. Stir in the milk as directed to tame acidity, taste and add salt at the end, and use reserved pasta water to loosen the ragu when tossing with pasta. Make it a day ahead if you can, the flavors meld and it tastes even better.