This ragu, which is a slowly-simmered, rich and hearty tomato-based meat sauce, is delicious over rigatoni or ziti, served alongside a simple green salad, rustic Italian bread and a glass of bold red wine on the side.
Special Diets:
Ingredients
Method
Trim the beef and pork as necessary, leaving some of the fat on the meat. Cut into 2-inch chunks and season with salt and pepper.
Heat oil in a large pot; when the oil begins to smoke, add the beef and pork, in batches if necessary, and brown on all sides. Transfer to a large plate and set aside.
Add onions, celery and carrots and cook for about 5 minutes. Add garlic and cook, without browning, for about 15 seconds.
Add wine and deglaze the pot. Simmer until wine has reduced by about half.
Add tomatoes, pepper flakes, salt and pepper, reduce heat to medium low and carefully return beef and pork to the pot.
Cover and simmer for about 2 1/2 hours, or until a thick sauce has developed and the pork and beef are both fork tender. (About halfway through the cooking process, adjust the lid so that it is just slightly ajar.)
Stir basil and salt and pepper into sauce and serve.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.