Pork & Beef Ragu
This ragu is perfect served over your favourite pasta or gnocchi, or simply enjoyed with some beautiful, fresh crusty bread
- Yield: 6 1x
- Category: Dinner, Sauces
- Cuisine: Italian
Ingredients
Units
Scale
- 4 tbsp olive or rapeseed oil
- 500 g pork belly, cubed
- 1 kg dry aged beef chuck steak, cubed
- 100 g pancetta lardons
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 1 stick celery, finely diced
- 2 cloves garlic, sliced
- 3 tbsp tomato paste
- 250 ml dry red wine
- 800 g crushed canned tomatoes
- 250 ml good quality beef stock
- 2 bay leaves
- Sprig of rosemary
- Sprig of thyme
- 1/2 tsp chili flakes
- Salt and pepper to taste
Instructions
- Preheat the oil in a heavy-bottomed pot. Once hot, add the cubes of pork belly and cook gently until the fat renders and the meat caramelises on all sides. Remove the pork from the pot and set aside.
- Add the beef cubes and pancetta to the hot pot. Brown the meat evenly, then remove and set aside with the pork. Reserve the rendered fat, leaving a small amount in the pan.
- Return a little of the reserved fat to the pan and add the onion, carrot, and celery. Sauté over medium heat until the vegetables soften and start to caramelise. Add the garlic, chili flakes, and herbs, cooking for an additional minute until aromatic.
- Stir in the tomato paste and cook for roughly four minutes, taking care it does not catch on the bottom of the pot. Deglaze the pan with the red wine, stirring well, and allow it to reduce by at least half.
- Return the cooked pork and beef to the pot. Add the crushed tomatoes and beef stock, ensuring the meat is fully submerged. If needed, add extra stock to cover. Bring the mixture to a gentle simmer, then reduce the heat to low. Place a lid slightly ajar and cook slowly for three to four hours, either on the hob or in the oven, until the beef is tender and falling apart.
- Remove the lid and reduce the sauce for a further 30 minutes to intensify the flavours. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with freshly chopped parsley and a drizzle of good oil for a glossy, comforting finish.
