Ground beef in paper wrapping.
The Ideal Meat-To-Fat Ratio For A Delicious Ragu
By Ashlyn Frassinelli
When cooking with ground meat, it's important to consider the meat-to-fat ratio as it affects a dish's flavor and texture. The proper ratio is essential for a good ragu sauce.
Overall, you want about an 80/20 meat-to-fat ratio, regardless of your protein choice. This ratio will result in a rich and velvety sauce.
For ragù, the best fat ratio for your meat depends on how much pork you'll put in. For a 50/50 mix of ground pork and beef, 90/10 ground beef works well or even 100% lean.