This hearty one‑pot Beef and Pork Ragu, is the ultimate comfort dish. Ground beef and pork are richly browned and simmered slowly with onion, carrot, celery, tomato passata, wine, and aromatic herbs until deeply flavored. Finished with a splash of half and half for creaminess, it's perfect tossed with pasta or stirred into creamy polenta. Ideal for meal prep, it tastes even better the next day—warm, satisfying, and soul‑nourishing. 

Ingredients

(As per recipe card at Eat With Carmen) 

• 1 lb lean ground beef
  
  

• 1 lb ground pork
  
  

• 1½ cups celery, finely chopped
  
  

• 1½ cups carrot, finely chopped
  
  

• 1½ cups onion, finely chopped
  
  

• 2 × 680 g jars passata (tomato puree)
  
  

• 1 cup white wine
  
  

• 4 Tbsp tomato paste
  
  

• 1 Tbsp oregano
  
  

• 1 Tbsp salt
  
  

• 1 Tbsp black pepper
  
  

• Bouquet garni: 4 sprigs rosemary & 4 sprigs thyme, tied
  
  

• Parmesan rind (about 2″ wedge)
  
  

• ¼ cup half and half
  
  

• Pasta (about 10 oz), for serving
  
  

• Fresh parsley and grated Parmesan, for garnish
  
  

Directions

1. Prepare the vegetables

Finely chop the celery, carrot, and onion.

2. Brown the meat

Heat olive oil in a large Dutch oven over medium‑high. Add ground beef and pork; break apart and cook until browned and crispy bits form, about 8–10 minutes. 

3. Add aromatics

Stir in the chopped celery, carrot, and onion. Cook, stirring occasionally, until softened (around 5–7 minutes).

4. Deglaze and build sauce

Pour in white wine and deglaze the pan, scraping up browned bits. Let it reduce by half (3–5 minutes). Stir in tomato paste and cook 2–3 minutes. Then add passata and stir until combined. 

5. Season and simmer

Add oregano, salt, and pepper. Place bouquet garni and Parmesan rind into the pot. Reduce heat to low and simmer uncovered at least 1 hour, stirring occasionally. If sauce thickens too much, add a splash of water. 

6. Finish

Remove the herbs and Parmesan rind. Taste and adjust seasoning, then stir in half and half. Simmer another 5 minutes to integrate. 

7. Serve

Toss with cooked pasta (like tagliatelle or pappardelle), garnish with chopped parsley and freshly grated Parmesan.

Nutrients (approximate per 1 cup / ~235 g serving)

Based on typical beef‑pork ragù nutrition:

• Calories: ~330 kcal
  
  

• Protein: ~24 g
  
  

• Fat: ~19 g
  
  

• Carbohydrates: ~19 g (including ~3 g fiber)