Beef and Pork Ragu
By kimvess
Recipes & Menus | recipes
Beef and Pork Ragu
This ragù, served at Luce, is one of those dishes that taste even better when made a day or two ahead. Spoon it over fresh egg tagliatelle or pappardelle.
8 Servings
Recipe by Luce in Portland, OR
Photograph by Marcus Nilsson
September 2012
- 8
Ingredients
- 8 tablespoons olive oil, divided
- 1 1/2 pounds ground pork
- Kosher salt and freshly ground black pepper
- 1 pound ground beef chuck
- 1/2 onion, minced (2/3 cup)
- 1 medium carrot, diced small (1/2 cup)
- 1 stalk celery, minced (1/3 cup)
- 5 sprigs thyme
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 28-ounce can good-quality Italian tomatoes with juices, tomatoes crushed well with your hands
- 3 cups low-salt chicken broth
Preparation
Step 1
Heat 2 Tbsp. oil in a large heavy pot over medium-high heat until oil shimmers. Add half of pork and season with salt and pepper. Cook, turning occasionally, until brown all over, about 3 minutes. Using a slotted spoon, transfer pork to a rimmed baking sheet. Repeat with 2 more Tbsp. oil, remaining pork, and salt and pepper. Add 2 Tbsp. oil to same pot; add beef and season with salt and pepper. Cook beef, breaking up clumps with a wooden spoon, until nicely browned, 3–4 minutes. Transfer to sheet with pork.
Add remaining 2 Tbsp. oil to same pot; reduce heat to medium-low. Add onion, carrot, celery, and thyme; season with salt and pepper. Cook vegetables, stirring frequently, until softened but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and beef with any accumulated juices; stir to evenly incorporate. Add wine; simmer until reduced by half, about 2 minutes. Add tomatoes with juices; simmer until reduced and sauce is thickened, 5–7 minutes. Stir in broth and bring to a boil.
Reduce heat to low, cover pot, and simmer, stirring occasionally with a wooden spoon to break up pork pieces, until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper. DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.