There’s nothing quite like the feeling of the first chill of autumn, the air crisp and invigorating, whispering promises of cozy evenings and hearty feasts. Picture this: a melty, rich dish of The Best Braised Beef and Pork Ragu, wafting scents of garlic, herbs, and slowly simmered goodness filling your kitchen, inviting everyone to gather around the table. It’s the kind of meal that weaves families together, with that glorious aroma acting like a love spell.
Now, while you’re dreaming of perfect pasta sliding into the embrace of luscious ragu, let’s not forget the delightful companion for this culinary journey—home-baked Boston Cream Doughnuts. Yes, doughnuts! The sweet, creamy partner to our savory delight awaits, promising an amazing flavor experience that dances on the palate. Let’s dive in and whip up these delicious treats—both the ragu and doughnuts will have you wondering why you ever settled for takeout.
Why You'll Love This The Best Braised Beef and Pork Ragu Recipe
- This amazing The Best Braised Beef and Pork Ragu Recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for The Best Braised Beef and Pork Ragu Recipe
Here’s what you’ll need to make this delicious The Best Braised Beef and Pork Ragu Recipe:
1 lb braising beef – Select a cut like chuck roast for its rich flavor and tenderness when cooked low and slow.
1 lb pork shoulder – The perfect partner for beef; its fat content adds flavor and moisture.
2 tablespoons olive oil – Necessary for browning the meat beautifully and adding depth.
1 large onion – Diced, this adds sweetness and base flavor.
2 cloves garlic – Minced for that aromatic kick that no ragu should be without.
2 carrots – Peeled and diced to add sweetness and crunch.
2 celery stalks – Chopped fine for an aromatic touch.
1 can (28 oz) crushed tomatoes – This is the body of your sauce; choose San Marzano for the best flavor.
1 cup beef broth – Adds richness and enhances the beefy essence.
1 teaspoon dried oregano – A classic herb for ragu, bringing a depth of flavor.
1 teaspoon dried basil – Adds herby sweetness and freshness to your dish.
Salt and pepper – For seasoning to taste.
How to Make The Best Braised Beef and Pork Ragu Recipe
Follow these simple steps to prepare this delicious The Best Braised Beef and Pork Ragu Recipe:
Step 1: Prepare the Meat
Cut the beef and pork into large chunks, season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the meat on all sides, then remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes, scraping up any brown bits from the bottom of the pot for extra flavor.
Step 3: Add Tomatoes and Broth
Stir in the crushed tomatoes and beef broth. Bring to a simmer and return the browned meat to the pot. Add oregano and basil, stirring to combine all the flavors.
Step 4: Braise
Cover the pot and transfer it to a preheated oven at 300°F (150°C). Allow it to cook low and slow for about 3 hours—or until the meat is tender and falls apart easily.
Step 5: Shred the Meat
Once cooked, remove the pot from the oven. Using two forks, shred the meat directly in the sauce. Stir it well to combine, tasting and adjusting seasoning as needed.
Step 6: Serve and Enjoy
Transfer your ragu over freshly cooked pasta or polenta. A sprinkle of Parmesan cheese on top makes it feel extra special! Drizzle with a bit of olive oil to finish.
Enjoy your meal with family or friends; this ragu is sure to impress and linger on their minds long after the last bite.
You Must Know About The Best Braised Beef and Pork Ragu Recipe
- This amazing The Best Braised Beef and Pork Ragu Recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting The Best Braised Beef and Pork Ragu Recipe Cooking Process
Start by searing the beef and pork to lock in juices. While it browns, chop and sauté your onions, garlic, and carrots. Add in the meats for flavor blending, then introduce your liquids and herbs for an aromatic finish.
Add Your Touch to The Best Braised Beef and Pork Ragu Recipe
Feel free to swap in different meats, like turkey or chicken, for a lighter option. For an extra flavor punch, customize with fresh herbs, or toss in a splash of red wine.
Storing & Reheating The Best Braised Beef and Pork Ragu Recipe
Store leftover ragu in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth if it thickens too much.
Chef's Helpful Tips for The Best Braised Beef and Pork Ragu Recipe
- When preparing your meat, take time to season generously to enhance flavor.
- Allow the ragu to simmer longer for richer depth.
- Lastly, always taste and adjust seasoning before serving for the best results.
The first time I made this ragu, my friends proclaimed it better than any restaurant’s. It became the star of our pasta night, and I can’t help but smile whenever I think of their happy faces.
FAQs About The Best Braised Beef and Pork Ragu Recipe
What is The Best Braised Beef and Pork Ragu Recipe?
The Best Braised Beef and Pork Ragu Recipe combines the rich flavors of tender beef and juicy pork cooked slowly to perfection. This recipe transforms everyday ingredients into a delectable sauce that pairs beautifully with pasta, polenta, or even rice. The key to this ragu is letting the meat simmer long enough to infuse all the flavors together. The result is a comforting dish that’s perfect for family dinners or special occasions.
What meats can I use in The Best Braised Beef and Pork Ragu Recipe?
While the classic combination features beef and pork, feel free to explore other meats for The Best Braised Beef and Pork Ragu Recipe. Chicken, turkey, or even lamb can be substituted based on your preference. Each type of meat will bring its unique flavor profile, ensuring this dish stays deliciously versatile. Just make sure to adjust the cooking time accordingly, as different meats have different simmering requirements.
How can I enhance The Best Braised Beef and Pork Ragu Recipe?
To elevate The Best Braised Beef and Pork Ragu Recipe, consider adding fresh herbs such as thyme or rosemary for a fragrant touch. A splash of red wine not only deepens the flavor but also creates a rich, velvety sauce. Experimenting with vegetables like bell peppers or mushrooms can add depth and texture, creating a ragu that’s not only delicious but visually inviting on any dinner plate.
Can I prepare The Best Braised Beef and Pork Ragu Recipe ahead of time?
Absolutely! Preparing The Best Braised Beef and Pork Ragu Recipe in advance is a fantastic way to save time. By cooking it a day ahead, the flavors meld even further, creating a richer sauce. Store the cooled ragu in an airtight container in the fridge for up to three days. Reheating gently on the stove allows it to maintain its delicious taste, making your meal prep easy while ensuring scrumptious leftovers.
Conclusion for The Best Braised Beef and Pork Ragu Recipe
In summary, The Best Braised Beef and Pork Ragu Recipe is an exceptional dish that delivers comfort and flavor. With its rich sauce and tender meat, it’s sure to impress your family and friends. You can customize it with different meats and herbs to suit your taste. Whether for a cozy weeknight meal or a special gathering, this ragu truly shines and leaves everyone craving more.
Boston Cream Doughnuts
Ingredients
Equipment
Method
- Add yeast to 1/4 cup warm water and whisk until dissolved. Wait 5-10 minutes until yeast bubbles.
- Heat milk and add butter, stirring until melted.
- In a large bowl, combine all dry ingredients.
- Add all wet ingredients to the bowl and mix thoroughly until combined; the mixture will be lumpy.
- Cover the bowl with plastic wrap and let sit in a dark, warm place until doubled in size, approximately 1 hour.
- Once doubled, knead the dough for 5 minutes until smooth and elastic.
- On a floured surface, roll out dough to a 1/3" thickness.
- Cut dough using an oval cookie cutter and place on a floured parchment-lined tray. Reserve half for the next step.
- Cut reserved ovals in half and brush water on the top third of the oval.
- Place half an oval on the top third of the oval and repeat until all ovals have a half-oval on top.
- Cover with plastic wrap and let rise for 1 hour. Save dough remnants for antennae and legs.
- Once risen, use a sharp knife to slit the half-oval across.
- Heat oil to 370°F over medium heat. Carefully place 4 donuts in oil and cook for 1 minute on each side.
- Use a fryer sieve to retrieve donuts from oil and let cool on a cooling rack lined with paper towels.
- For the antennae and legs, roll out dough remnants to 1/16" thick and cut thin (1/8") strips.
- Fry the strips in 370°F oil for 1 minute on each side and place on a plate lined with paper towels.
- For the Boston Cream Filling, combine all ingredients in a saucepan and whisk together until combined. Cook over low-medium heat until thickened, then chill.
- Once cooled, whip heavy cream to firm peaks and fold in pastry cream. Place cream in a piping bag.
- Insert the nozzle into the donut and pipe until slightly heavy.
- For the Chocolate Glaze, melt chocolate and butter over low heat, then add icing sugar and mix. Add water and stir, then remove from heat.
- Dip the tops of the donuts into the chocolate glaze and repeat for all donuts.
- For the Caramel Shell, microwave caramels for no more than 10 seconds until pliable, then roll thin between plastic wrap and cut into strips.
- Adhere caramel strips to the cockroach's head and paint with black food color as desired.
