Mixed Beef And Pork Ragu With Rigatoni
A bowl of pasta
I saw a post the other day from The Seasoned Traveller for Pappardelle With Pork Rib Ragu and it immediately brought me back to my childhood, one of my favorite Italian dishes my Mom made was a mixed meat ragu, Mom used both beef and pork and it was delicious the meat was so tender it literally melts in your mouth and the sauce is rich and thick. Laura (The Seasoned Traveller) made a mouthwateringly good ragu and served it with pappardelle, imagine that ribbon like pasta with the thick rich meaty sauce. Delicious right? Laura inspired me to make a ragu, I used beef short ribs and pork country ribs. Now I don’t know if technically that is the correct name for those ribs but thats what I know them as. They are meaty with just the right ratio of fat to muscle. It’s one of my favorite cuts of pork. I first sauteed the ribs in a little olive oil, then added some garlic and basil, tomato and slow simmered for about 3 – 4 1/2 hours until the meat was falling off the bone. I decided to make Rigatoni to serve with this thick rich sauce, the pasta is not delicate and neither is the sauce, its a great match. I make this the day before I serve it, the meat is quite fatty so I refrigerate overnight, scrape off most of the fat, reheat and adjust seasoning before serving. Added bonus there is something about an Italian sauce that always tastes better the next day, it’s that much more delicious.
Country Pork Ribs
Mixed Meat Ragu
4 meaty pork country ribs
4-6 beef short ribs
olive oil for pan
fresh or dried basil (8 leaves fresh and approximately 2-3 tsp dried basil) I never measure so its approximate do according to taste
2 cans (28 oz each) good whole tomatoes I like San Marzano – pureed in blender, run through food mill or broken up with your hands
1 can (28 oz) crushed tomatoes
1 shallot minced
3 cloves garlic peeled and smashed
peperoncino or crushed red pepper a generous pinch
Salt and pepper to taste
Heat the olive oil in dutch oven, add the short ribs and sear, remove and sear the pork ribs, remove to plate. Add the shallot and saute until it softens, then add the garlic and lightly brown, if using dried basil add to the oil with the garlic also add the crushed red pepper when it is almost done. Add the crushed tomatoes and you can either put the whole tomatoes in the blender or food processor to puree or break with your hands or use a food mill. Add the whole tomato puree to the pot, season with salt and pepper, add the fresh basil. Now add the meat, bring to a boil then reduce to medium and simmer for 3-4 1/2 hours or until meat is fall off the bone tender.
To serve I remove the bones and leave the meat in nice size chunks, I don’t like to shred it. I add some of the sauce to a saute pan. add the al dente pasta and let it cook a minute or two in the sauce. Divide into bowls, add meat and a little more sauce and finish with a nice grating of cheese either parmigiano reggiano or pecorino romano or both.
Meaty and Delicious
apuginthekitchen 
Man I love this stuff. I could eat it all day long. Seriously, for breakfast, lunch and dinner. It’s a delicious looking recipes.
Yes, me too, as a matter of fact it was breakfast today!! Thanks so much.
I’m jealous! I would love some right now!
oh gosh, that’s gorgeous! Perfect balance of pasta, sauce, cheese. And that sauce must smell and taste like heaven. Thanks for sharing 🙂
You are so sweet, thank you so much Liz!
Salivating… Want one now!
Thanks so much Anatoli!
This sounds amazing!! You had me at short ribs 😉 Thanks for sharing!
I love short ribs and ribs in general thank you so much.
This looks so good, Suzanne. When I eat meat, this is my very favorite way to eat it. Hope you’re doing well 🙂
Thank you so much, you too, hope you are well!
Thanks so much for the mention, Suzanne. I know your ragu must be amazing and the way you describe it I can see why this brought back such poignant memories for you. I love the way you combined the two kinds of ribs (and wow – meaty ones!) and let them slow simmer all that time. I can imagine the heavenly aromas in your kitchen as this cooks. Delicious post!
I also meant to say I’m truly honored that a post of mine could move you and bring back those childhood memories. Food memories are so special to me too. Thank you, Suzanne!
Your beautiful post was the inspiration I needed to make this dish. It tastes so much like my Mom’s Thank you so much!
Thank you so much! It was wonderful the aroma and just watching it bubble away on the stove.
This looks so good! I love a good red sauce!
Thank you so much.
Oh my goodness, Suzanne! I’m drooling over the pictures. Would you mind sending the entire pot over for dinner? 😉
I’ll hop on Metro North with the Pot it Stefano will pick me up, LOL. Thanks so much.
Just tell us when and he will be there! 😉
I could just see me traveling with a huge pot of sauce, LOL! Would love to make a day of cooking and drinking one day with you.
I love meat that is falling off the bone, definitely worth the cooking-time wait. I don’t know what magic process happens when sauce is left overnight but it’s so true that it tastes better the next day. 😉
It’s true right, it does taste better the next day. Maybe the flavors meld I don’t know but it’s true. Thank you so much.
This truly does look like good comfort food. And you are right about Italian food tasting better the next day, a perfect lunch. And what a good idea refrigerating overnight and scraping the fat off after it’s chilled. I looks so soooo delicious! I know I would overeat, I can never stop when it comes to pasta. 😉 I stopped by to get your cake recipe from your last post. I’m going to make it now!
Thank you, I also tend to over do it with pasta. Love it! Oh please let me know what you think of the cake.
My daughter would so love this!
Thanks so much Shashi!
I might have to try this. It might be a challenge for me, but my other half loves pasta as much as I love beef/pork. I’ll let you know if I summon up the courage. Thanks for sharing! 🙂
It’s super easy Patty, just searing the meat to get the brown on, and cooking in tomato sauce. The beef and pork in the sauce are a wonderful combination.
I will give it a shot. Thanks! 🙂
Oh Suzanne, that looks wonderful! I love ragu… there’s just something about the tenderness of slow-cooked, braised meat that makes me immediately happy. Love the combination with rigatoni, perfectly shaped to catch the sauce 🙂 Yum. I will definitely give this a go during our pending winter months! x
Thanks so much Laura, me too, love a good ragu and slow braised meat.
I bet this recipe would work great in the crock pot…it looks fantastic!
Oh yes, one day I will get a crock pot, it is the perfect crock pot meal. Thank you so much.
This is my kind of food. Lucky I just had my lunch otherwise I would be salivating now. I will have to try this with pork and beef. Emmaxx
It’s a great combination the beef and pork, thanks Emma!
You can’t beat a really good ragu and I bet this one is first class. You’ve made me want it for dinner tonight!
Thank you., can’t beat a good ragu. So hearty and delicious. Think I’ll make some polenta tonight for the leftovers.
A true inspiration for Friday night! Excellent combination of pasta, juicy meat sauce and cheese! One of my favs!! How about a good bottle of red wine to pair with it? Have a great wekend Suzanne!
Oh a good bottle of red, perfect pairing. Thanks so much Viviana!
This looks so comforting! I could use a bowl after this chilly, misty day we’re having.
Good one Suzanne– looks like a recipe I need to put in my “make it often” file– warming and beautiful. and your photo at the top is great–looks so appealing on the white background. Love it!
Thanks so much Rhonda, I can’t believe I went all winter without making this, it was on a regular rotation growing up and it was one of my favorites.
These photos actually made my mouth water!
Thank you so much!
Delicious Suzanne! I love the idea of mixing together the beef and pork for this type of dish – another one of your recipes I’ll be making for the family very soon! Thanks 🙂
Thank you so much, The sauce is so flavorful when you cook mixed meat in it.
Great to have caught up on your posts from the past week or so! I arrived home yesterday and looking forward to life getting back to normal. 🙂
Welcome back, look forward to a new post from you. So thats what happened, you were away!!
A lovely plate of fine pasta! MMMMM,..delightful! Now, pour me a good glass of Italian red wine & I can begin this lovely dinner!
Thanks so much, yes a nice glass of red wine is the perfect thing to have with this.
🙂 x
How can you let this cook for so long!? Those aromas would have me begging. It would be better if I left the flat. Actually, I’m not so bad at picking. I just taste little bits too often. Oops, is that the same thing?
I leave it cooking while I do stuff, I work from home, take care of the pugs, so I love foods that I can let cook almost unattended for a long time. It does smell really good thought and have to admit I sneak a nibble after a few hours. Thanks Johnny.
Wow. Just wow. This looks delicious!
Thanks so much Melissa!