Description

Hearty beef and pork ragu is a rich and flavorful sauce that's perfect for serving over pasta, polenta, or even as a base for a savory shepherd’s pie. Combining ground beef and pork with a medley of vegetables, red wine, and crushed tomatoes, this ragu is simmered slowly to develop deep, satisfying flavors. The addition of whole milk at the end of cooking adds a creamy, comforting touch that balances the robust flavors of the meat and spices. Ideal for a cozy dinner or a make-ahead meal, this ragu is sure to become a favorite in your recipe repertoire

Ingredients

• Olive Oil: 1 tablespoon
• Onion: 1, finely chopped
• Carrots: 2, diced
• Celery Stalks: 2, diced
• Zucchini: 1, diced
• Ground Beef: 1 pound
• Ground Pork: 1 pound
• Garlic: 4 cloves, minced
• Red Wine: 1/2 cup
• Crushed Tomatoes: 1 can (28 ounces)
• Beef Broth: 1 cup
• Tomato Paste: 1 tablespoon
• Dried Oregano: 2 teaspoons
• Dried Basil: 1 teaspoon
• Dried Thyme: 1/2 teaspoon
• Salt and Pepper: to taste
• Bay Leaf: 1
• Whole Milk: 1/2 cup
• Fresh Parsley: 1/4 cup, chopped

Preparation Method

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion, diced carrots, and diced celery; cook for 5-7 minutes until tender.
3. Add diced zucchini; cook for an additional 3-4 minutes until softened.
4. Push vegetables to one side and add ground beef and ground pork; cook until browned.
5. Stir in minced garlic; cook for 1 minute until fragrant.
6. Pour in red wine; simmer until mostly evaporated, scraping browned bits.
7. Transfer mixture to a slow cooker; add crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, salt, pepper, and bay leaf.
8. Cover and cook on low for 6-8 hours, stirring occasionally.
9. About 30 minutes before serving, stir in whole milk and continue cooking.
10. Remove bay leaf and stir in chopped fresh parsley before serving.

Tips and Conclusion

Bonus Tips
Use a Good Quality Red Wine: The wine adds depth to the sauce, so choose a red wine that you enjoy drinking.
Adjust Seasonings to Taste: Taste the ragu before serving and adjust the seasoning with additional salt and pepper if needed.
Make Ahead: This ragu can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
This hearty beef and pork ragu is the perfect comfort food, combining tender meat and vegetables in a rich, flavorful sauce. It pairs wonderfully with pasta, polenta, or even a simple crusty bread for a complete meal. Whether you’re serving it for a special occasion or a weeknight dinner, this ragu is sure to satisfy and impress. Enjoy the depth of flavor and the creamy texture that comes from a slow-cooked sauce, made even better with the addition of fresh parsley for a burst of color and freshness