Marta's Rustic Pork & Beef Ragu - Smoky and spicy flavours from paprika and nduja make this hearty sauce a winner for us. Have it with eggs for breakfast, or pasta with dinner. Winter warmer for sure! |

Marta's Rustic Pork & Beef Ragu

A rich, smoky and spicy Italian pasta sauce with fiery Calabrian ‘nduja salumi. Marta’s Rustic Pork & Beef Ragu is super easy to make and packed with flavour (and hidden vegetables). Perfect for a hungry winter’s night or when you just need a big bowl of comfort food.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Wandercooks


  • 700 g beef mince
  • 300 g pork Mince
  • 100 - 150 g Nduja salumi paste diced into pieces
  • 1 cup red wine
  • 3 carrots finely chopped
  • 2 onions finely chopped
  • 2 stalks celery finely chopped
  • 2 bottles passata
  • 2 - 4 cloves
  • 2 tbsp olive oil for cooking
  • Salt & pepper to taste

To serve (optional):

  • Freshly cooked tagliatelle or fettuccine
  • Parmesan cheese for garnish
  • Fresh basil finely chopped (for garnish)
  • Hot buttered bread


  • Alright, grab out your largest, deepest saucepan and get ready to cook. Heat the olive oil over a medium heat and throw in the onions, carrots and celery. Toss them around to coat them nicely in the oil, and cook until the onion becomes translucent (around 3 - 5 minutes).
  • Now turn add your beef and pork mince and stir stir stir to loosen and cook through. Add the nduja pieces and continue to cook. Don't worry, they'll soften and disappear into the sauce as everything cooks.
  • Pour in a glass of red wine (reserving one for yourself of course), and stir til mixed through evenly. Now cook (uncovered) until all the liquid has evaporated, stirring frequently so nothing sticks to the bottom and burns. (No thanks!)
  • It's time to add the passata. Pour in both bottles, then season with salt and pepper and throw in the cloves. Stir once more so everything is nicely mixed.
  • Lower than heat to a slow simmer and cook uncovered for 2 hours, stirring occasionally and tasting until you're happy with the flavour and consistency. Cook shorter for a saucier texture, or longer for a dryer ragu.
  • Serve with al dente tagliatelle or fettuccini, and don't forget to sprinkle with freshly grated Parmesan cheese. top with some freshly chopped basil leaves.


For the BEST FLAVOUR EVER eat this ragu the day after cooking. Serve with your favourite pasta and hot buttered bread.
1. Mix some cooked penne with mozzarella, parmesan and/or béchamel, top with ragu and an extra sprinkling of parmesan, then bake in the oven until parmesan is nicely brown.
2. Heat a dash of olive oil in a pan then add the ragu and warm through completely. Crack in a few eggs (1 to 2 per person), then continue to heat until eggs are cooked to your liking.