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Best Easy Ragù della Domenica Recipe

Name: Best Easy Ragù della Domenica Recipe
Total time: 240 min
Yield: 220 g
Ingredients: boneless pork shoulder 1 lb; beef chuck 1 lb; yellow onion 1 pieces; carrot 1 pieces; celery stalk 1 pieces; crushed tomatoes 2 cups; tomato paste 2 tbsp; olive oil 3 tbsp; dry red wine 0.5 cups; bay leaf 2 pieces; kosher salt 1.5 tsp; black pepper 1 tsp

Slow-simmered Sunday meat sauce with pork, beef, and tomato is southern Italy's weekly ritual. This high protein mediterranean sauce freezes perfectly for family meal prep throughout the week.

Cook 240 min Difficulty NORMAL 320 kcal

#mediterranean #high protein #family meal prep

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Ingredients

Main ingredients

boneless pork shoulder 1 lb
beef chuck 1 lb
yellow onion 1 pieces
carrot 1 pieces
celery stalk 1 pieces
crushed tomatoes 2 cups
tomato paste 2 tbsp

Seasonings/Sauce

olive oil 3 tbsp
dry red wine 0.5 cups
bay leaf 2 pieces
kosher salt 1.5 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 14 g 18%

Protein 23 g 29%

Fat 17 g 53%

Serving size 220g

Cooking steps

1

In a large Dutch oven over medium heat, add olive oil. When shimmering, brown the pork shoulder and beef chuck pieces on all sides for 8–10 minutes total. Set meat aside.
2

Add diced onion, carrot, and celery to the pot. Sauté over medium-low heat until soft and fragrant, about 7 minutes. Stir often to prevent browning.
3

Add tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor. Pour in the red wine, scrape up any browned bits, and simmer until reduced by half.
4

Return the meats to the pot. Add crushed tomatoes and bay leaves. Season with kosher salt and black pepper. Bring to a low simmer, cover partially, and cook on the lowest heat for 3 hours, checking and stirring every 30 minutes.
5

Remove the lid and simmer for an additional 30–45 minutes to concentrate the sauce, adjusting heat as needed to maintain a gentle bubble. Discard bay leaves. Shred the meats into the sauce or serve in large chunks, as desired. Taste and adjust seasoning before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature flavor of Ragù della Domenica comes from the combination of pork shoulder and beef chuck. These cuts provide rich, hearty depth, and as they slowly braise, they infuse the tomato-based sauce with savory, meaty notes. Along with the aromatic base of onion, carrot, and celery, these proteins are essential to the sauce’s traditional taste and texture.

Q. How is perfect tenderness achieved in this Ragù?

Long, gentle simmering over low heat—3 to 4 hours—is the secret to fork-tender meat and silky sauce. Browning the meats first builds flavor, and allowing the sauce to slowly reduce ensures the meat becomes melt-in-your-mouth tender without drying out. Stirring every 30 minutes helps prevent sticking and ensures even cooking.

Q. How can I prevent the sauce from becoming greasy or heavy?

Be sure to brown the meat over moderate heat—not too high—so you develop flavor but don’t scorch the pot. During cooking, if excess fat rises to the surface, you can periodically skim it off. Keeping the simmer on the lowest possible heat also prevents the sauce from separating or over-reducing.

Q. How many calories and protein does each serving have?

Each 220g serving of this ragù delivers about 320 kcal and 23g protein. That’s a high-protein profile (about 29% of calories from protein), with 14g carbs (18%) and 17g fat (53%) per serving—making it a filling, nutrient-rich Mediterranean main.

Q. Is this ragù suitable for meal prepping or freezing?

Absolutely! This sauce not only develops more flavor after resting but also freezes beautifully. Divide into 8 portions after cooling to room temperature, and reheat as needed for delicious, high-protein meals all week.

Best Easy Ragù della Domenica Recipe

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