PORK AND BEEF RAGU
Steps:
- Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
- Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
- Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.
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PURPLE QUEEN
[email protected]The ragu was a bit too watery. I had to simmer it for longer to reduce the liquid.
Victor First
[email protected]The ragu was a bit bland. I had to add some extra spices to give it some flavor.
Isabella Castiblanco
[email protected]I found that the ragu was a bit too salty for my taste. I had to add some extra water to dilute it.
Nell Breaux
[email protected]This ragu is a bit pricey to make, but it's worth every penny.
Sunday Agbomodu
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this ragu. The flavors are so well-balanced.
Nouran Magdy
[email protected]This ragu is a great way to use up leftover pork and beef. It's also a great way to get your kids to eat their vegetables.
Rick Smith
[email protected]I used a combination of ground pork and beef, and it worked perfectly. The ragu was so flavorful and juicy.
funny boi 101
[email protected]I added some chopped mushrooms to the ragu, and it was delicious. I highly recommend this addition.
Derek VanGorder
[email protected]This ragu is so hearty and satisfying. It's the perfect comfort food for a cold winter night.
Awias
[email protected]I love that this ragu can be made ahead of time. It's perfect for busy weeknights.
Orville Sanders
[email protected]This ragu is so easy to make, even for a beginner cook. I followed the recipe exactly, and it turned out perfectly.
Rani begum Begum
[email protected]I'm not usually a fan of pork, but this ragu changed my mind. The combination of pork and beef is perfect, and the sauce is so rich and flavorful.
psychopathical COD moble
[email protected]This is my new go-to ragu recipe. It's so versatile - I've used it over pasta, polenta, and even pizza. And it's always delicious.
Lucy Mugi
[email protected]I made this ragu for a party, and it was a total crowd-pleaser. Everyone loved the hearty flavor and the fact that it was so easy to make.
Kamusiime Dinnah
[email protected]This pork and beef ragu is a winner! The flavors are rich and complex, and the meat is fall-apart tender. I served it over pasta, and it was a huge hit with my family.