Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the finely chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the ground beef and ground pork to the pot and cook until browned, breaking up any large chunks with a wooden spoon or spatula.
4. Add the chopped sun-dried tomatoes, crushed tomatoes, tomato paste, beef broth, red wine, dried oregano, dried basil, dried thyme, salt, and pepper to the pot. Stir to combine.
5. Bring the ragù to a simmer, then reduce the heat to low and let it cook for at least 2 hours, stirring occasionally.
6. If the ragù is too chunky, use an immersion blender to blend it until it reaches your desired consistency.
7. Serve the ragù over your favorite pasta, garnished with fresh basil or grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 410
- Fat: 23g
- Carbohydrates: 16g
- Protein: 32g
Substitutions for ingredients:
- Ground beef and ground pork can be substituted with ground turkey or chicken.
- Red wine can be substituted with beef broth or vegetable broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use fresh tomatoes instead of canned tomatoes for a fresher taste.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make a double batch and freeze the leftovers for a quick and easy meal later.
- Use a splatter screen to prevent the ragù from splashing onto your stove.
- Don't skip the long cooking time - it's what gives the ragù its rich, deep flavor.
Storage instructions:
- Store leftover ragù in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the ragù in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ragù in a large bowl with a ladle for guests to serve themselves.
- Top the ragù with fresh basil or grated Parmesan cheese for a pop of color.
Garnishes:
- Fresh basil
- Grated Parmesan cheese
Pairings:
- Serve the ragù with your favorite pasta, such as spaghetti, fettuccine, or rigatoni.
- Pair with a crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the ragù is too thick, add more beef broth or water to thin it out.
- If the ragù is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to cook the ground beef and pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Ragù is a traditional Italian meat sauce that originated in Bologna, Italy.
Flavor profiles:
- Rich
- Savory
- Tomato-y
- Herbaceous
Serving suggestions:
- Serve the ragù family-style in a large bowl or platter for guests to serve themselves.
- Pair with a full-bodied red wine, such as Chianti or Cabernet Sauvignon.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian