# The Chef Way Ragu

A structured and flavorful ragu built with controlled caramelization, layered fat, collagen extraction, dairy tenderization, and balanced acidity.

- Total time: 270 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 kg beef mince (50% shin, 50% chuck)
- 400 g pork belly, diced
- 100 g pancetta, diced
- 200 g onion, finely diced
- 150 g carrots, finely diced
- 150 g celery, finely diced
- 1 to 2 garlic cloves, finely grated
- 2 to 3 tbsp extra virgin olive oil
- 1 to 2 tbsp neutral oil
- 80 g tomato purée
- 400 g passata
- 200 ml red wine
- 1 cup total whole milk (added in two stages)
- 500 ml chicken or beef stock
- 1 Parmesan rind
- 2 bay leaves
- 1 pinch nutmeg
- 0 to taste salt
- 2 to 3 tbsp cold butter
- 0 as needed extra milk
- 100 g balsamic vinegar
- 50 g sugar

## Instructions

1. Slowly render the pancetta in olive oil.
2. Gently sweat the onion, carrot, and celery until pale and sweet, with no color.
3. Add the finely grated garlic in the final 1-2 minutes of sweating the vegetables, then remove the sofrito.
4. Cook the beef mince on high heat to release and evaporate all the water content.
5. Keep working the mince in the pan to break up any clumps and caramelize it deeply to a dark brown color, scraping the fond.
6. Add the diced pork belly.
7. Stir in the tomato purée and cook it until it reaches a deep red-brown color.
8. Add the first portion of milk to soften the meat fibers and let it fully absorb.
9. Deglaze with red wine, turn up the heat slightly, and reduce the wine by 50%.
10. Add the sofrito back into the pan.
11. Add the tomato passata, Parmesan rind, bay leaves, and a pinch of nutmeg.
12. Top up the mixture with chicken or beef stock.
13. Cover and cook in the oven at 120°C / 250°F for approximately 4½ hours.
14. Remove the Parmesan rind and bay leaves.
15. Add the second portion of milk to add roundness and bring the sauce together.
16. Add a few knobs of cold butter to finish, for gloss and richness.
17. Finish with gastrique to balance acidity and season to taste.

## Equipment

- pan
- oven

## Tips

- For maximum flavor, break up the mince as much as possible to achieve maximum surface area for browning.
- Browning the meat deeply is crucial, as 80% of the ragu's flavor comes from this caramelization.
- Caramelize the tomato puree until it turns a deep red-brown color for enhanced flavor.
- Adding milk in two stages (Massimo Bottura's and Marco Pierre White's methods) helps tenderize the meat and brings the sauce together.
- Reduce the red wine by 50% to concentrate flavors and clean the bottom of the pan.
- Keep Parmesan rinds and add them to the ragu for a natural MSG boost.
- Cook the ragu for a long time at a low temperature; the longer the better, ideally 4 and a half hours at 120°C / 250°F.
- Finish with milk and cold butter for gloss and roundness.
- Control your color to ensure a structured, not heavy, ragu.

## Source

- Original video: https://www.instagram.com/reel/DUtMqA3kWpx/?igsh=bG0yMWt3em84eDk=
- Recipe page: https://www.cliprecipe.com/recipe/87a91710-dad4-4265-a952-41440c9c608c
- Extracted: 2026-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt