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Italian Ragu Recipe


  • 1/2 pound Ground Pork
  • 1/2 pound Ground Beef
  • 4 ounces Pancetta, small dice
  • 2 Shallots, finely chopped
  • 1 Carrot, finely grated
  • 1 Celery Stalk, finely chopped
  • 1 Garlic Clove, finely chopped
  • 1/4 cup Red Wine
  • 22 oz bottle Passata Tomatoes
  • 1 tbsp finely chopped Fresh Oregano
  • 1 tbsp Golden Cane Sugar
  • 1/2 tbsp Kosher Salt


  • In a large stock pot, warm a tbsp of olive oil over medium heat
  • Brown the ground pork & ground beef, working it thoroughly into fine chunks
  • Using a slotted spoon, transfer the ground meat to a separate dish
  • Carefully discard the remaining grease
  • Add pancetta to the warm stock pot and fry until golden, around 6 minutes
  • Transfer pancetta to the same dish as your reserved ground meat
  • Add finely chopped shallots, carrots, celery & garlic to the stock pot, sauté for 8 minutes, stirring occasionally until softened
  • Add red wine and deglaze the pot
  • Add passata, oregano, sugar & salt to the pot and stir to combine
  • Return pancetta and ground meat along with any drippings back to the pot
  • Stir to combine and bring to a gentle boil
  • Reduce heat to medium-low, cover with a splatter guard mesh and let simmer for 2 hours, stirring occasionally

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.