This beef and pork ragu recipe is made with shredded flank steak for an irresistible beef ragu that goes perfectly on pasta or polenta!
I made my own crushed tomatoes using fresh Roma tomatoes, but you can use canned tomatoes but you may need to add a bit of sugar to the sauce as it cooks to tone down the acidity of the tomatoes.
Beef and Pork Ragu Recipe
- 1 and 3/4 pound flank steak cut into 3 pieces
- 1 pound ground pork
- 1 yellow onion peeled and minced
- 2 cloves garlic peeled and minced
- 1/2 cup red wine
- 1/2 cup beef stock
- 3 sprigs fresh basil
- 2 and 1/2 pounds ripe Roma tomatoes or use 3 14.5-ounce cans crushed tomatoes
- 2-3 tablespoons Calabrian hot sauce such as Mia’s, divided(or use more crushed red pepper to taste)
- Salt pepper, crushed red pepper, sugar (if using canned tomatoes), to taste
- Cooked spaghetti
- Fresh basil leaves
- Freshly grated parmesan cheese
- Extra virgin olive oil
Crush the tomatoes (optional):
- Prepare an ice bath and set aside in the freezer until needed.
- Bring a pot of water to a boil and add the tomatoes. Cook until the skins split. Remove the ice bath from the fridge. Using tongs, transfer the tomatoes to the ice bath.
- Once the tomatoes are cool enough to handle remove and discard the skins and core. Discard the water and transfer the tomatoes back to the bowl. Crush them with your hands in the bowl and season with salt and pepper. Set aside.
Brown the meat:
- In a wide, heavy-bottomed pot, heat 1 or 2 tablespoons of neutral cooking oil over medium heat. Pat the flank steak dry and season all over with salt and pepper. Once the oil is very hot, add the steak and cook for 3-4 minutes per side until well-browned all over. Transfer to a plate.
- Add the pork and season with salt and pepper. Cook, breaking the pork up with a wooden spoon, for 8-10 minutes or until it is well-browned and cooked through. Add 1 tablespoon Calabrian hot sauce (if using) or a generous shake of crushed red pepper. Using a slotted spoon, transfer the pork to a bowl.
Cook the aromatics:
- Add the onion to the pot and cook, stirring occasionally, for 5-6 minutes or until the onion begins to brown around the edges. Add the garlic and cook for 45 seconds until fragrant.
Deglaze the pot:
- Pour in the wine and scrape up any browned bits stuck to the bottom of the pot. Pour in the beef stock and bring to a boil.
Cook the beef and pork ragu:
- Add the tomatoes, beef, and pork to the pot. Reduce heat and season with salt, pepper, crushed red pepper (or the remaining 1-2 tablespoons Calabrian hot sauce). Add a pinch or two of sugar if using canned tomatoes. Add the basil sprigs. If the beef isn’t quite covered with liquid, add a bit more beef stock. It doesn’t need to be swimming in liquid, but it should be mostly covered.
- Simmer the ragu, covered, for 3 hours. Optionally, you can transfer to the oven, covered, at 325ºF for 3 hours.
Finish the ragu:
- Remove and discard the basil sprigs from the sauce. Transfer the flank steak pieces to a plate and shred them. Return the shredded beef to the pot. If the ragu seems like it has too much liquid, return the pot to medium heat and simmer until it is thickened to your preference. Taste and season the ragu again to your preferences before serving.
- Toss cooked pasta with the ragu and serve with more ragu on top along with fresh basil leaves, parmesan cheese, and extra virgin olive oil. Enjoy!