Beef and Pork Ragu (Print Version)
# Ingredients:
→ Base
01 -
Pork sausage, remove casing (1 pound)
02 -
Ground beef (2 pounds)
03 -
A splash of olive oil (1-2 tablespoons)
→ Vegetables & Aromatics
04 -
Celery ribs (2, cut into small pieces)
05 -
A sprig of fresh rosemary (just the leaves)
06 -
Garlic cloves (2-3, peeled)
07 -
A medium onion (chopped)
08 -
Carrots (2, chopped into chunks)
→ Liquids & Tomatoes
09 -
Canned tomatoes, chopped (14oz/400g)
10 -
Tomato passata or crushed tomatoes (17.5oz/500ml)
11 -
Dry red wine (1 cup/250ml)
12 -
Tomato paste (around 3 tablespoons)
→ Seasonings
13 -
A pinch of salt to your liking
14 -
Ground black pepper (about ½ teaspoon)
# Instructions:
01 -
Drizzle some olive oil in a big pan and gently cook the onion, garlic, celery, rosemary, and carrots over low heat for 10 minutes. Keep stirring so nothing browns.
02 -
Toss in the sausage and ground beef. Break it up with your spatula and cook until all the pink is gone.
03 -
Pour the red wine over the meat, then let it bubble and cook for about 10 minutes over medium heat.
04 -
Add the tomatoes, paste, salt, and black pepper. Let it come to a gentle boil, then cover and let it cook slowly for 1.5 hours. Stir once in a while.
# Notes:
01 -
If the sauce gets too thick, throw in a splash of water.
02 -
The finished sauce should be rich, hearty, and packed with meat.
03 -
Use any standard dry red wine, but skip the cooking stuff in bottles.