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Beef and Pork Ragu with Spaghetti

February 24, 2016
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If it was up to my daughter, I would be making spaghetti bolognese once or twice a week.. this is twist on a true bolognese..

  • 2 tablespoons extra virgin olive oil
  • ½ pound ground grass fed beef
  • ½ pound ground pork
  • 2 tablespoons fresh thyme
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 cup tomato sauce
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and pork. Saute on medium high heat while breaking up the meat with a wooden spoon and brown for 4 to 5 minutes. Add the thyme, onion, celery, carrot and garlic. Add a teaspoon of salt. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and cook for a minute. Add the red wine and bring to a boil and add the tomato sauce and milk. Bring to a boil and simmer with lid on for an hour. Take lid off and cook for another 20 minutes. Check for seasoning and add salt. Serve with spaghetti.

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