Beef & Pork Ragù
The dish that gets better the cheaper the cut. Beef chuck and pork collar — slow cooked, collagen-rich, and genuinely impossible to replicate with expensive meat.
Slow cooking rewards cuts that work hard. Beef chuck and pork collar are exactly that — they contain collagen that breaks down during a long braise into gelatin, giving the sauce its signature body, depth, and silky texture. Premium cuts don't have this. Wagyu in a ragù melts too fast, making the sauce greasy rather than rich. This is one of the rare dishes where spending less produces a genuinely better result.
And yes — bolognaise is actually a member of the ragù family, formally known as ragù alla bolognese. This recipe is intentionally broader, more rustic, and more suited to HK kitchens where tagliatelle isn't always on the shelf.
20 Mins. 2-3 Hrs. 4-5
🛒 Ingredients:
Meat
- 300g beef chuck — cut into small chunks
- 200g pork collar — cut into small chunks
Cheap cuts = more collagen = richer, silkier ragù. This is not a compromise — it's the point.
Base
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
Liquids
- 1 cup dry red wine
- 1 cup whole milk
- 1 can (400g) crushed tomatoes
- 1 cup beef stock
Seasoning
- 1 bay leaf
- 1 tsp dried oregano
- Salt & pepper to taste
Pasta
- Tagliatelle — traditional, holds the sauce well
- OR spaghetti — common and perfectly acceptable
👨🍳 Instructions:
- Heat olive oil in a heavy pot over medium heat.
- Add onion, carrot and celery. Cook until softened — 8–10 minutes. Don't rush this step. The soffritto base is where the flavour starts.
- Add garlic and stir for 1 minute.
- Add beef chuck and pork collar. Brown well on all sides — don't crowd the pot. Do this in batches if needed.
- Pour in red wine and simmer until reduced by half. The alcohol needs to cook off before the other liquids go in.
- Add milk and simmer gently for 5 minutes. The milk softens the acidity of the tomatoes and adds a subtle richness — don't skip it.
- Add crushed tomatoes, beef stock, bay leaf, oregano, salt and pepper.
- Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally. Low and slow is the key. Here's why slow cooking still matters — even in a fast city like Hong Kong.
- Remove lid for the last 30 minutes to thicken.
- Toss with tagliatelle or spaghetti and serve immediately.
🍽️ Serving Suggestions:
- Serve over tagliatelle for a traditional northern Italian feel, or spaghetti for a more familiar weeknight option
- Top with freshly grated parmesan and a drizzle of olive oil.
Not sure about the difference between braising and stewing? Two simple methods that transform tough cuts.
✨ Pro Tip:
- Cheap cuts like chuck and pork collar contain collagen that melts into gelatin during slow cooking — this is what gives ragù its signature body and depth. Expensive cuts like wagyu melt too fast and make the sauce greasy rather than rich. Chuck and pork collar belong to the same family of cuts that were once considered worthless — now celebrated for exactly this reason. The cuts nobody wanted — and why they're now the best thing on the menu.
- Brown the meat properly before adding liquid — colour is flavour. Don't skip or rush this step.
- The milk is not optional — it's a traditional addition that balances acidity and adds body. Trust it.
- This ragù improves significantly overnight. The same principle that makes curry taste better the next day applies here — flavours meld, the sauce tightens, and the collagen continues to work even off the heat. Why does curry taste better the next day? Make it the day before if you can.
- Freeze leftovers in portions — ragù freezes perfectly and is one of the best things to have in reserve in a small HK freezer. How freezing affects cooked meat.
This recipe uses:
