Pork and Beef Pasta Sauce
Pork and beef are a popular combination in Italian cooking. My Pork and Beef Pasta Sauce is thick, aromatic and perfect for any meal. Often, my family will say that it is good enough to eat on its own, but they all love it when it heaped over pasta. I am a southern Italian and this is our type of Bolognese. My Pork and Beef Pasta sauce is simple, but cooks for hours nice and slowly to reach the consistency you see here in the video and pictures.
Why the mixture of Pork and Beef?
The ground beef and that gives the dish a richer texture, while the pork adds fat and flavour. These two meats are a winning combination for many dishes in Italian cooking. I use the same two to make my meatballs: https://recipesatmytable.com/italian-meatballs/
The Pasta
I am always on the phone with my mother Nilde checking out the different ways to make pasta. When I told her I was going to use the 00 flour she suggested I use half. Double zero flour is finely ground, and I am testing it in different ways in the kitchen. The tagliatelle turned out smooth and the blend was a good idea.
Brown the Beef and Pork.
The Sofritto finely ground adds flavour, but not the big chunks.
Together they make a beautiful thing.
The Sauce begins to thicken.
Stretching the pasta dough. 
Homemade tagliatelle.
Beef and Pork Pasta Sauce
A rich sauce for any pasta.
Ingredients
The Sauce
- 2 tbsp olive oil
- 1/2 lbs ground beef
- 1/2 lb ground pork
- 1 tsp salt
- 1 clove garlic minced
- one each onion, carrot and celery
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup red wine
- 4 cups Italian peeled plum tomatoes Put them through a food mill.
- 1 cup Tomato Passata
Pasta Dough
- 1 1/2 cups all purpose flour
- 1 1/2 cups 00 flour
- 3 eggs
- 1/2 cup water
- semolina for dusting
Instructions
For the Sauce
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Put the olive oil into a large sauce pan and sautée the beef and pork with the minced garlic. Cook until browned.
Put the onion, carrot and celery into a food processor and blend until they look like rice. You want the flavour of the sofritto, but not the chunks.
When all these ingredients are softened, add the wine.
Follow with all the spices and the tomatoes.
Put the lid on and cook for at least 2 hours on medium/low heat.
Stir every 15 minutes.
Serve over your favourite pasta. I had homemade tagliatelle.
For the Pasta
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Mix four in a food processor.
Beat eggs with water.
With your food processor on low, drizzle in the liquid.
Turn dough onto a lightly floured surface.
Knead dough quickly.
Wrap in plastic.
Put in refrigerator until ready to use.
I use a pasta machine to roll it out. Use plenty of semolina to dust.
Put cut pasta on trays and refrigerate or freeze.
The Cooking
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Cook pasta only for a few minutes in a large pot of water. Remember to add salt after the water boils and add plenty of salt.
Remove pasta and drain well.
Top with sauce.
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