1-Getting started with this braised beef and pork ragu begins with simple prep work. Finely chop the celery, carrot, and onion to build a solid foundation. Heat olive oil in a large Dutch oven over medium-high heat to brown the ground beef and pork until crispy bits form, taking about 8-10 minutes for that flavor boost.

2-Next, add the chopped vegetables and cook until they soften, around 5-7 minutes, to layer in sweetness and aroma. Pour in the white wine to deglaze the pan, letting it reduce by half while scraping up those tasty bits. Stir in the tomato paste and cook for 3 minutes to deepen the sauce.

3-Then, mix in the passata and season with oregano, salt, and black pepper for a well-rounded taste. Add the bouquet garni and Parmesan rind, then simmer uncovered on low heat for at least 1 hour, stirring occasionally and adding water if needed. Finally, remove the herb bundle and rind, stir in the half and half, and simmer for 5 more minutes before serving over pasta with optional garnishes.

4-This step-by-step approach makes the process straightforward and enjoyable. For added inspiration, check out external resources like a classic ragu guide to refine your technique. Remember, the key is in the slow simmer that melds everything together perfectly.