1-Getting started: Getting started with braised beef and pork ragu is straightforward and fun. First, finely chop the celery, carrot, and onion to build a solid base for the flavors. Then, in a large pot, brown the ground beef and pork over medium-high heat until they turn crispy and well-browned, which takes about 8 to 10 minutes.

2-Next: Next, add the chopped vegetables and cook them until they soften, around 5 to 7 minutes. Deglaze the pot with the white wine, letting it reduce by half in 3 to 5 minutes to pull in all the tasty bits. Stir in the tomato paste and cook for another 3 minutes before adding the passata.

3-Season: Season with oregano, salt, and black pepper, then add the bouquet garni and Parmesan rinds. Simmer uncovered on low heat for at least 1 hour, stirring occasionally and adding water if needed. Finally, remove the bouquet garni and rinds, stir in the half and half, and simmer for 5 more minutes. Serve over pasta like tagliatelle, garnished with parsley and grated Parmesan. For more cooking inspiration, check out strawberry shortcake recipe for a sweet treat afterward.