Description

Hearty beef and pork ragu is a rich and flavorful sauce that's perfect for serving over pasta, polenta, or even as a base for a savory shepherd’s pie. Combining ground beef and pork with a medley of vegetables, red wine, and crushed tomatoes, this ragu is simmered slowly to develop deep, satisfying flavors. The addition of whole milk at the end of cooking adds a creamy, comforting touch that balances the robust flavors of the meat and spices. Ideal for a cozy dinner or a make-ahead meal, this ragu is sure to become a favorite in your recipe repertoire

Ingredients

• Olive Oil: 1 tablespoon
• Onion: 1, finely chopped
• Carrots: 2, diced
• Celery Stalks: 2, diced
• Zucchini: 1, diced
• Ground Beef: 1 pound
• Ground Pork: 1 pound
• Garlic: 4 cloves, minced
• Red Wine: 1/2 cup
• Crushed Tomatoes: 1 can (28 ounces)
• Beef Broth: 1 cup
• Tomato Paste: 1 tablespoon
• Dried Oregano: 2 teaspoons
• Dried Basil: 1 teaspoon
• Dried Thyme: 1/2 teaspoon
• Salt and Pepper: to taste
• Bay Leaf: 1
• Whole Milk: 1/2 cup
• Fresh Parsley: 1/4 cup, chopped

Preparation Method

Cook the Vegetables:

In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.
Add the diced zucchini and cook for an additional 3-4 minutes until softened.
Brown the Meat:

Push the vegetables to one side of the skillet. Add the ground beef and ground pork to the skillet. Cook until the meat is browned, breaking it up with a spoon as it cooks.
Add the Garlic:

Stir in the minced garlic and cook for about 1 minute until fragrant.
Deglaze with Red Wine:

Pour in the red wine and simmer until it is mostly evaporated, scraping up any browned bits from the bottom of the skillet.
Transfer to Slow Cooker:

Transfer the meat and vegetable mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, dried thyme, salt, pepper, and bay leaf.
Cook the Ragu:

Cover the slow cooker and cook on low for 6-8 hours, stirring occasionally, until the flavors are well combined and the sauce has thickened.
Finish with Milk:

About 30 minutes before serving, stir in the whole milk and continue to cook to incorporate the creaminess.
Serve:

Remove the bay leaf before serving. Stir in the chopped fresh parsley just before serving.

Tips and Conclusion

Bonus Tips
Use a Good Quality Red Wine: The wine adds depth to the sauce, so choose a red wine that you enjoy drinking.
Adjust Seasonings to Taste: Taste the ragu before serving and adjust the seasoning with additional salt and pepper if needed.
Make Ahead: This ragu can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
This hearty beef and pork ragu is the perfect comfort food, combining tender meat and vegetables in a rich, flavorful sauce. It pairs wonderfully with pasta, polenta, or even a simple crusty bread for a complete meal. Whether you’re serving it for a special occasion or a weeknight dinner, this ragu is sure to satisfy and impress. Enjoy the depth of flavor and the creamy texture that comes from a slow-cooked sauce, made even better with the addition of fresh parsley for a burst of color and freshness