LOW CARB Beef & Pork Ragu with Qetoe Lasagna
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This LOW CARB Beef & Pork Ragu is slow-braised to perfection with beef, pork, tomato, herbs, and white wine, then tossed with wide ribbons of Qetoe lasagna sheets cut into pappardelle. It’s a rich, hearty, and satisfying low carb Italian-style comfort meal – perfect for cold nights or Sunday feasts.
Ingredients
- 1 pack Qetoe Lasagna Sheets
- 450g (1 lb) ground beef
- 450g (1 lb) ground pork
- 1½ cups finely chopped celery
- 1½ cups finely chopped carrot
- 1½ cups finely chopped onion
- 2 x 680g bottles passata (tomato puree)
- 1 cup dry white wine
- 4 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 4 sprigs rosemary + 4 sprigs thyme, tied with twine (bouquet garni)
- 1 Parmesan rind (optional but recommended)
- ¼ cup thickened cream or half and half
- Olive oil for cooking
- Fresh parsley and grated Parmesan for garnish (optional)
Directions
- Brown the Meat:
- Heat a large Dutch oven over medium-high heat with a splash of olive oil. Add the ground beef and pork, breaking it up as it cooks. Sear until well browned and crispy at the edges (about 8–10 mins). Don’t rush this – the flavour comes from the browning.
- Add the Vegetables:
- Stir in the chopped onion, carrot, and celery. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are soft and just beginning to caramelise.
- Deglaze & Build the Sauce:
- Pour in the white wine to deglaze the pan, scraping up all the golden bits at the bottom. Let it simmer and reduce by half (about 3–4 mins).
- Stir in the tomato paste and let it cook for another 2–3 mins to deepen the flavour.
- Add the passata and stir until everything is combined.
- Season & Simmer:
- Add oregano, salt, and pepper. Stir well.
- Nestle in the bouquet garni and Parmesan rind. Lower the heat and let the sauce simmer uncovered for at least 1 hour, stirring occasionally. If it gets too thick, add a splash of water.
- Finish the Sauce:
- Remove the herb bundle and Parmesan rind. Stir in the thickened cream. Taste and adjust seasoning if needed. Let simmer another 5 mins for extra richness.
- Toss with Qetoe Pasta:
- Add the cooked Qetoe lasagna strips to the pan and gently toss them through the ragu. Let them sit for 1–2 minutes in the sauce to soak up the flavour.
- Serve:
- Plate generously, top with cracked black pepper, Parmesan, and chopped parsley if you like.
Recipe Note
How to Prepare Qetoe Lasagna Sheets
Boil Qetoe lasagna sheets for 2 minutes in salted water. Remove and cut into wide pappardelle-style strips with a knife or kitchen scissors. Set aside until ready to fold into the sauce.
