Classic Italian Veal and Pork Ragu
This rich and hearty ragu is a beloved classic that showcases the depth of flavor achieved by slow cooking a blend of ground veal, pork, and beef. Perfect for a cozy family dinner or a special occasion, the sauce is simmered to perfection and infused with aromatic vegetables, herbs, and wine. When paired with campanelle or penne, the sauce hugs every curve of the pasta, ensuring each bite is deliciously savory. Although it requires some patience, the results are truly rewarding and will transport you straight to a rustic Italian kitchen.
6-8 servings
Servings
425
Calories
19
Ingredients
Ingredients
olive oil
1/4 cup
butter
4 tablespoons
onions
2 (chopped)
celery
4 stalks (finely chopped)
carrot
1 (scraped and finely chopped)
garlic
5 cloves (sliced)
ground veal
1 lb
ground pork
1 lb
ground beef
1/2 lb
pancetta
1/4 lb (minced)
milk
1/2 cup
chopped tomatoes
1 (28 ounce) can
dried oregano
2 tablespoons
fresh basil
6 tablespoons (chopped)
bay leaves
2
white wine
1 cup
beef stock
2 cups
salt
to taste
pepper
to taste
Instructions
1
In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
2
Add the chopped onions, celery, carrots, and sliced garlic to the pot. Sauté until the vegetables are soft and translucent, about 8-10 minutes.
3
Increase the heat to medium-high and add the ground veal, ground pork, ground beef, and minced pancetta. Stir frequently, cooking until the meats are browned and cooked through, approximately 10-15 minutes. Drain any excess fat if desired.
4
Reduce the heat to medium and pour in the milk, cooking until most of the liquid has evaporated and a rich, creamy consistency remains, about 8-10 minutes.
5
Stir in the chopped tomatoes, dried oregano, fresh basil, and bay leaves. Simmer the mixture for about 15 minutes to let the flavors meld.
6
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Bring to a rolling boil, then add the beef stock.
7
Once boiling, reduce the heat to low, cover partially, and let the ragu simmer gently for 2 ½ hours, stirring every 30 minutes. This slow cooking will develop the flavors beautifully.
8
At the end of the cooking time, season the ragu with salt and pepper to taste. Serve it hot over your choice of pasta, garnished with additional chopped basil if desired.
Nutrition Information
25g
Fat
10g
Carbs
27g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Classic Italian Veal and Pork Ragu?
It is a rich and hearty meat-based sauce made by slow-cooking ground veal, pork, and beef with aromatic vegetables, herbs, and wine.
How many servings does this ragu recipe provide?
This recipe is designed to yield approximately 6 to 8 servings.
What meats are included in the blend?
The recipe uses a combination of 1 lb ground veal, 1 lb ground pork, 1/2 lb ground beef, and 1/4 lb minced pancetta.
Why is milk added to the ragu?
Milk is added to create a rich, creamy consistency and to help tenderize the meats during the cooking process.
How long should the sauce simmer?
The ragu needs to simmer gently for about 2 1/2 hours to allow the flavors to develop fully.
What are the nutritional statistics per serving?
Each serving contains approximately 425 calories, 25g of fat, 10g of carbohydrates, and 27g of protein.
Which vegetables are used for the aromatic base?
The base, often called a soffritto, consists of chopped onions, finely chopped celery, and scraped, finely chopped carrots.
What type of pasta is recommended for this sauce?
The recipe suggests pairing the ragu with campanelle or penne, as these shapes hold the thick sauce well.
Is it necessary to drain the fat from the meat?
The instructions suggest draining any excess fat after browning the meats if a leaner sauce is desired.
Can I substitute the white wine?
If you prefer not to use wine, you can substitute it with more beef stock, though the flavor profile will lose some acidity.
What role does pancetta play in this dish?
Minced pancetta adds a layer of salty, cured depth and extra fat that enhances the savory profile of the ragu.
What kind of pot is best for cooking this ragu?
A large heavy-bottomed pot, such as a Dutch oven, is recommended to ensure even heat distribution during the long simmer.
Can I use dried basil instead of fresh?
While fresh basil is recommended for the best flavor, you can use dried basil in a smaller quantity if fresh is unavailable.
Is this recipe gluten-free?
The ragu sauce itself is gluten-free, provided your beef stock is certified, but you must serve it over gluten-free pasta.
How often should the sauce be stirred while simmering?
The recipe recommends stirring the ragu every 30 minutes to prevent sticking and ensure even cooking.
What is 'deglazing' in this context?
Deglazing involves pouring white wine into the pot to loosen and incorporate the browned bits (fond) stuck to the bottom.
Can I freeze leftovers of this ragu?
Yes, this meat sauce freezes very well. Allow it to cool completely before storing in airtight containers for up to 3 months.
What herbs are used in the seasoning?
The recipe calls for 2 tablespoons of dried oregano, 6 tablespoons of fresh chopped basil, and 2 bay leaves.
Does the recipe use garlic?
Yes, the recipe includes 5 cloves of garlic, which should be sliced and sautéed with the other vegetables.
What type of stock is required?
The recipe specifies using 2 cups of beef stock to provide a deep, savory base for the liquid.
Can I use red wine instead of white wine?
Yes, red wine is often used in ragu and will result in a darker, more robust sauce flavor compared to white wine.
How many total ingredients are listed?
There are 19 specific ingredients required to make this Classic Italian Veal and Pork Ragu.
Is there any fiber in this dish?
The dish contains a small amount of fiber, approximately 1 gram per serving, primarily from the vegetables and tomatoes.
What is the recommended garnish?
The ragu is best served garnished with additional fresh chopped basil.
How should the vegetables be prepared?
Onions should be chopped, celery finely chopped, carrots scraped and finely chopped, and garlic sliced.
Does this recipe include sugar?
No, this recipe does not include any added sugar; the sweetness comes naturally from the carrots and onions.
What fat is used for sautéing?
The recipe uses a combination of 1/4 cup olive oil and 4 tablespoons of butter for the initial sautéing.
What type of tomato product is used?
The recipe calls for one 28-ounce can of chopped tomatoes.
How much ground beef is needed?
While veal and pork are the primary meats at 1 lb each, the recipe also includes 1/2 lb of ground beef.
Can I serve this over something other than pasta?
Yes, this ragu is also delicious served over creamy polenta or with crusty Italian bread.