Rich Beef and Pork Ragù with Spaghetti

A deeply savory and slow-simmered Italian-American Sunday Sauce featuring a mixture of beef and pork, served over al dente spaghetti.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.21/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• boil
• classic
• comfort food
• sauté
• savory

Ingredients

• 2 tablespoon olive oil
• 0.5 pound ground beef
• 0.5 pound ground pork
• 1 yellow onion (medium, diced)
• 1 carrot (medium, grated)
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1.5 teaspoon salt (kosher or sea)
• 0.5 teaspoon black pepper (freshly ground)
• 28 ounce crushed tomatoes (can)
• 0.5 cup dry red wine (or substitute with beef broth)
• 0.5 cup beef broth
• 1 bay leaf
• 0.75 pound spaghetti
• 0.5 cup Parmesan cheese (grated, for serving)

Instructions

1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and ground pork; break up the meat as it cooks, browning thoroughly for about 6 to 8 minutes. Drain off any excess fat and set the meat aside, leaving about 1 tablespoon of fat in the pot.
2. Reduce the heat to medium. Add the yellow onion and carrot to the pot and sauté, stirring occasionally, until the onion softens and becomes translucent, about 5 to 7 minutes.
3. Stir in the garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
4. Pour in the dry red wine (or substitute beef broth) and scrape up any browned bits stuck to the bottom of the pot. Bring to a simmer and reduce slightly, about 2 minutes.
5. Return the browned meat to the pot. Stir in the crushed tomatoes, beef broth, and bay leaf. Bring the mixture to a slow simmer, then cover partially and reduce the heat to low. Let the sauce simmer gently for at least 45 minutes, stirring occasionally. Taste and adjust seasoning as needed.
6. About 15 minutes before the sauce is finished, cook the spaghetti. Bring a large pot of water to a rolling boil and add the remaining 1 teaspoon salt. Add the spaghetti and cook according to package directions until al dente.
7. Drain the spaghetti well and transfer it directly to the pot with the ragù. Remove the bay leaf before serving. Toss the pasta and sauce together until evenly coated. Serve immediately, topped with Parmesan cheese if desired.

Notes

Leftover ragù freezes excellently; just thaw overnight in the refrigerator and reheat gently on the stovetop. If you prefer a thicker sauce, simmer it uncovered for the last 15 minutes to allow excess moisture to evaporate.

Nutrition (per serving)

• Calories: 765
• Protein: 40.4 g
• Carbohydrates: 74.4 g
• Fat: 24.1 g
• Fiber: 6.3 g
• Sodium: 1595 mg
• Saturated Fat: 9.7 g
• Sugar: 8.2 g
• Cholesterol: 93 mg