4 Tablespoons Olive Oil
1 pound ground pork
1 pound ground beef chuck
Freshly ground pepper
1/2 cup chopped onion
5 sprigs fresh thyme
1 teaspoon ground cumin
1 tablespoon ground smoked paprika
3 garlic cloves, thinly sliced
1 cup dry red wine (Malbec or Tempranillo)
1 approximate 15 ounce jar roasted red peppers, liquified in blender
1/2 cup low salt chicken stock
Heat 1 Tablespoon of the olive oil in a large heavy pot over medium-high heat. Add pork and season lightly with salt and pepper. Cook, stirring occasionally until brown. Transfer to rimmed baking sheet. Repeat with 1 more Tablespoon olive oil and ground chuck, breaking up clumps with wooden spoon, until nicely browned. Transfer to sheet with pork.
Add remaining 2 Tablespoons oil to pot and reduce heat to medium-low. Add onions, fresh thyme sprigs, ground cumin and smoked paprika, until onions are soft. Season with salt & pepper. Add garlic and cook, stirring occasionally until fragrant, about 1 minute.
Add pork and beef with any accumulated juices. Add wine and simmer until reduced by half. Add liquified roasted red peppers and the chicken stock. Bring to boil.
Reduce heat to low, cover pot and simmer, stirring occasionally with wooden spoon to break up pork and ground beef pieces, until meat is tender, approximately 1 to 1 and a half hours. Uncover pot if needed for one half hour and reduce juices to your liking.
Serve over Soft Polenta and top with shredded Parmesan Cheese
Do Ahead- Ragu can be made up to 3 days ahead (refrigerate)
Note: Always taste as you go and adjust seasonings to your liking!