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+ servings
Ragu sauce in a cast iron pan, topped with basil.

Italian Ragu Recipe with Beef & Pork

A rich, smoky and spicy Italian pasta sauce with beef and pork, simmered down with spicy nduja salumi paste. Serve with your favourite pasta or use as a meat sauce for other tasty recipes.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 6 serves
Calories 633kcal
Cost $15


To serve (optional):

  • pasta cooked, we recommend tagliatelle or fettuccine
  • parmesan cheese for garnish
  • fresh basil leaves finely chopped (for garnish)


  • Grab 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) and everything softens.
    3 carrots, 2 onion, 2 tbsp olive oil, 2 celery stalks
  • 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. They'll soften and disappear into the sauce as everything cooks, you can also use the back of your spoon to loosen the pieces and help it along.
    700 g beef mince, 300 g pork mince, 150 g Nduja salumi paste
  • Pour in the red wine and stir until mixed through evenly. Now cook uncovered on medium high heat until all the liquid has evaporated (around 20 - 30 minutes), stirring every so often so nothing sticks to the bottom and burns. Tip: You'll know when it's ready, as it will start to "sizzle" louder when there is no more liquid, telling you it's ready for the passata!
    1 cup red wine
  • Pour in the passata then season with salt and pepper and throw in the cloves. Stir once more so everything is nicely mixed.
    1.5 L passata, Salt and pepper, 4 cloves
  • Lower the 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. Optionally garnish with freshly chopped basil leaves. For an even deeper flavour, allow to cool and store in the fridge overnight, then reheat the next day for dinner!
    pasta, parmesan cheese, fresh basil leaves



  • Nduja Salumi Paste - Substitute with spicy salami, chorizo or Italian sausages (skin removed), or regular salami + chilli oil to taste.
  • Pasta - We recommend tagliatelle or fettuccine, but you can use any pasta.
  • Red Wine - Dry varieties like Shiraz or Cabernet work best. Skip it if you prefer to avoid alcohol.
  • Passata - Sub with canned tomatoes (same amount) or 2-3 tbsp tomato paste.
  • Quick Ragu Pasta Bake - 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. Otherwise try our chicken pasta bake if you're looking for something creamier.
  • Shakshuka Style - 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 simmering until eggs are cooked to your liking.
  • Use in Stuffed Capsicums or Mushrooms - especially if you add pasta or rice to beef it up.
  • Stir Regularly - This helps to stop the sauce from sticking to the pan. You can also add more water if it’s starting to become too dry.
  • Best Flavour - Eat this ragu the day after cooking. Serve with your favourite pasta and hot buttered bread.
  • Cook the Pasta Al Dente - Cook your pasta for 1-2 minutes less than your packet directions for the perfect al dente bite!


    Calories: 633kcal | Carbohydrates: 8g | Protein: 35g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 697mg | Potassium: 755mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5095IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg