Rich Beef & Pork Ragù

A rich, hearty beef and pork ragù simmered until thick, savoury and beautifully full of flavour. This is the same meat sauce I use in my lasagna, but it is also perfect spooned through pasta for a simple, comforting family meal.

This ragù is one of those recipes that proves simple ingredients can create something really special. With beef, pork, onion, garlic, tomato and time, it transforms into a thick, rich sauce that feels deeply comforting and full of homemade flavour.

It is the exact ragù I make for my lasagna, and over time I realised it deserved a place of its own. It is versatile, dependable and the kind of recipe that forms the backbone of so many family meals.

I love having a pot of this on the stove, slowly simmering away until it is rich and dense with meat. It is unfussy, generous and incredibly useful to have in your recipe collection.

Prep: 15 min · Cook: 90 min · Cuisine: Italian · Category: Dinner

Ingredients

• 1 kg beef mince
• 500 g pork mince
• 3 large garlic cloves, finely minced
• 2 yellow onions, diced
• 2 tbsp olive oil
• 2 tsp salt, or to taste
• 1 tsp freshly cracked black pepper
• 2 tbsp tomato paste
• 4 x 400 g cans diced Italian tomatoes
• 1 can water, using an empty tomato can for measurement

Method

1. In a large saucepan or pot over medium-high heat, cook the pork mince and beef mince until well browned.
2. Remove the cooked meat from the pot and set aside. Carefully drain off the excess fat.
3. Return the pot to the heat and add a drizzle of olive oil.
4. Add the diced onions and garlic and cook until softened and fragrant.
5. Stir in the tomato paste and cook with the onions and garlic until the paste deepens to a rich red colour. This helps build depth of flavour in the sauce.
6. Add the diced tomatoes and bring the sauce to a gentle simmer.
7. Return the browned meat to the pot and stir well to combine.
8. Fill one empty tomato can with water and add it to the sauce.
9. Reduce the heat and allow the ragù to simmer gently for up to 1 hour, stirring occasionally and checking that the sauce does not become too dry.
10. The finished ragù should be thick, rich and dense with meat. Taste and season with salt and black pepper as needed before serving.

Notes

This is the same ragù I use in my lasagna, but it is also beautiful served through your favourite pasta.

If the sauce reduces too much while simmering, add a small splash of water to loosen it slightly.

For a deeper flavour, you can simmer it a little longer over very low heat.

This sauce freezes well, making it ideal for meal prep or future baked pasta dishes.

Serve with spaghetti, rigatoni, pappardelle or spooned into lasagna layers.

The Grace Table Tip

This is the same rich meat ragù I use in my Hearty Family Lasagna with Rich Meat Ragù. If you would like to turn it into a hearty baked family dinner, you can find the full lasagna recipe on the site as well.