beef & pork ragu, organic tomato, basil, parmesan

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Prepare the Ragu

Add the ground beef and pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.

Brown the Meat

Pour in the red wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until the wine reduces slightly.

Deglaze with Wine

Stir in the organic canned tomatoes, salt, and black pepper. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

Add Tomatoes and Simmer

While the ragu simmers, cook the lumache pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Add the cooked lumache pasta to the ragu, tossing to combine. Add the chopped basil and mix well.

Combine Pasta and Ragu

Plate the pasta and ragu mixture, and top with grated Parmesan cheese. Garnish with additional basil if desired.

lumache bolognese

Recipe information

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