Food & Drink

Pork and Beef Ragu



  • 250g Jindurra Station beef mince
  • 250g Ironbark pork mince 
  • 90ml The Olive Tree extra virgin olive oil 
  • 1 medium onion, finely chopped 
  • 1 carrot, finely chopped 
  • 2 celery stalks, finely chopped 
  • 1 Chefs' Cupboard beef stock cube (for about 400ml hot stock) 
  • 150ml white wine 
  • 200ml Remano passata 
  • 150ml Farmdale milk 
  • Salt and pepper, for seasoning


  1. Heat and add 3 tbsp. of olive oil to a large pan. 
  2. Add in mince. Use a wooden spoon to stir and break up the meat, removing lumps. Cook for 5 to 10 minutes, or until the mince is browned. 
  3. When the mince has browned, add the wine, allowing it to evaporate over a few minutes, stirring occasionally. Reduce the heat to very low to cook slowly. 
  4. Meanwhile, heat another pan to a medium-high heat. Add all chopped vegetables and sauté for about 5 minutes until soft. Transfer vegetables into the larger pan with the mince. 
  5. Cook on low-medium heat, adding the passata and stirring thoroughly. Season with salt and pepper, then cook for a further 5 minutes. 
  6. Add enough of the hot stock to cover the mince and vegetables. Reduce heat, cover with a lid and simmer for 1 hour, stirring occasionally. 
  7. Remove the lid and keep simmering for another 2 hours, stirring occasionally, until the sauce has reduced and lost most of its liquid. Now stir in the milk and continue simmering until most of it has been absorbed. 
  8. Once your ragu is ready, stir through cooked pasta.

Recipe via Aldi