Beef & pork ragù







Cook Time

220-225 Min


  • 15g/1⁄2oz dried porcini mushrooms
  • 225g/8oz boneless beef chuck, trimmed of all fat
  • 225g/8oz lean boneless pork, trimmed of all fat
  • 50g/2oz butter
  • 3 shallots, chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon flour
  • 175ml/6fl oz beef stock
  • 150ml/5fl oz dry white wine
  • salt and freshly ground black pepper
  • Soak the porcini mushrooms in 250ml/9fl oz warm water for 30 minutes. Drain the porcini, reserving the liquid and squeezing excess water out of the porcini and into the bowl. Chop the porcini. Strain the soaking liquid and reserve.
  • Cut the beef and pork into 1cm/1⁄2in dice.
  • Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes until lightly coloured. Stir in the parsley.
  • Reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and season with salt and pepper.
  • Stir, cover and simmer very gently for 2 1⁄2–3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}