Classic Beef and Pork Ragu (Print Version)

# Ingredients:

→ Base

01 - Olive oil (1-2 tablespoons)
02 - Ground beef (2 pounds)
03 - Pork sausage, casing removed (1 pound)

→ Vegetables & Aromatics

04 - Onion (1, chopped)
05 - Celery ribs (2, diced)
06 - Carrots (2, chopped)
07 - Garlic cloves (2-3)
08 - Fresh rosemary (1 sprig, leaves only)

→ Liquids & Tomatoes

09 - Dry red wine (1 cup/250ml)
10 - Canned chopped tomatoes (14oz/400g)
11 - Tomato passata or crushed tomatoes (17.5oz/500ml)
12 - Tomato paste (3 tablespoons)

→ Seasonings

13 - Salt to taste
14 - Black pepper (½ teaspoon)

# Instructions:

01 - Heat olive oil in large pan, cook onions, carrots, celery, garlic, and rosemary on low for 10 minutes without browning
02 - Add ground beef and sausage, breaking up with spatula, and cook until no longer pink
03 - Pour in red wine and cook for 10 minutes over medium heat
04 - Add tomatoes, tomato paste, salt, and pepper. Bring to simmer, cover, and cook on low for 1.5 hours, stirring occasionally

# Notes:

01 - Add water if sauce becomes too thick
02 - Final result should be thick and very meaty
03 - Use any dry red wine except cooking wine

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