Dalmatian-Style Paštašuta
A comforting and versatile Dalmatian-style meat ragu that serves 8–10. Perfect for pasta, lasagna, or meal prep.
Equipment
- Medium bowl
- Large, heavy-bottomed pot
Ingredients
- 1.1 lbs (500g) pork (12% fat) , ground or diced
- 1.1 lbs (500g) beef (18% fat) , ground or diced
- 5 tbsp (75ml) olive oil
- 2 (400g) large onions , finely chopped
- 2 (200g) medium carrots , finely diced
- 4 (200g) celery stalks , finely diced
- 3 cups (700g) passata (or chopped tomatoes)
- 5 tbsp (80g) tomato paste
- 1 cup (250ml) red wine
- 2 bay leaves
- Salt and black pepper to taste
- linguine , spaghetti, or your pasta of choice
- 1 teaspoon sugar (to balance acidity if needed)
- Pinch of nutmeg (for added warmth and complexity)
- 1/4 cup (15g) fresh chopped parsley or fresh basil (for garnish)
- 1/2 cup (50g) grated Parmesan cheese (for serving)
Instructions
- Combine pork and beef in a bowl. Season lightly with salt and pepper. Set aside while preparing the aromatics.
- Heat olive oil in a large pot over medium heat. Add the onions and cook until golden and translucent, about 7–10 minutes.
- Stir in the diced carrots and celery. Cook for another 5–7 minutes until softened. Add minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant.
- Add the pork and beef to the pot. Break it apart with a wooden spoon and cook for about 10 minutes, letting it brown and caramelize slightly for deeper flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3–4 minutes to reduce slightly.
- Stir in passata and tomato paste until well combined. Add bay leaves, then season with salt and black pepper. If needed, add a pinch of sugar to balance acidity or nutmeg for warmth.
- Lower the heat and partially cover the pot. Simmer the ragu for 2–3 hours, stirring occasionally. Add water or stock if it becomes too thick.
- Before adding pasta, divide the ragu if desired. Save half in an airtight container for another meal, such as lasagna.
- Boil pasta for 1–2 minutes less than package instructions says. Add the undercooked pasta to the ragu and toss over medium heat for 2 minutes. Add a splash of pasta water if needed to adjust consistency. Serve hot, garnished with fresh parsley or basil and grated Parmesan.
Notes
Slow Cooking: This ragu develops its depth and richness over 2–3 hours of simmering. Please don’t rush this step; it’s where the magic happens.
Optional Tomato Choices: While passata creates a smooth, cohesive sauce perfect for lasagna, using chopped or canned tomatoes adds a rustic, chunky texture closer to traditional Paštašuta.
Cook Pasta Al Dente: Undercook your pasta for 1–2 minutes according to the package instructions. Finish cooking it in the sauce for a perfectly combined and flavorful dish.
Save Half for Later: This recipe makes a large batch of ragu. Save half before adding pasta to create lasagna or for an easy reheated meal later in the week.
Customizing Garnishes: Fresh parsley or basil adds brightness, and grated Parmesan adds a savory finish, but these are optional based on your preferences.
Nutrition
Calories: 380kcal
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