The Chef Way Ragu
270 mins
Serves 1
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The Chef Way Ragu
youtube.com
270 mins
Serves 1
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Directions
1
On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
2
On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
3
On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
4
Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
5
Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
6
Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
7
Grate in the garlic for the final 1 2 minutes, then remove the soffrito and set aside.
8
Grate in the garlic for the final 1 2 minutes, then remove the soffrito and set aside.
9
Grate in the garlic for the final 1 2 minutes, then remove the soffrito and set aside.
10
Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture.
11
Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture.
12
Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture.
13
Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
14
Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
15
Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
16
Add the pork belly and gently warm through no heavy browning.
17
Add the pork belly and gently warm through no heavy browning.
18
Add the pork belly and gently warm through no heavy browning.
19
Stir in the tomato purée and cook until it darkens and caramelises.
20
Stir in the tomato purée and cook until it darkens and caramelises.
21
Stir in the tomato purée and cook until it darkens and caramelises.
22
Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
23
Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
24
Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
25
Deglaze with red wine and reduce by about half, scraping the pan clean.
26
Deglaze with red wine and reduce by about half, scraping the pan clean.
27
Deglaze with red wine and reduce by about half, scraping the pan clean.
28
Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
29
Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
30
Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
31
Bring to a simmer, cover, and cook in a low oven at 120°C for 4 1/2 hours, stirring occasionally.
32
Bring to a simmer, cover, and cook in a low oven at 120°C for 4 1/2 hours, stirring occasionally.
33
Bring to a simmer, cover, and cook in a low oven at 120°C for 4 1/2 hours, stirring occasionally.
34
While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
35
While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
36
While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
37
Once cooked, remove the bay leaves and Parmesan rind.
38
Once cooked, remove the bay leaves and Parmesan rind.
39
Once cooked, remove the bay leaves and Parmesan rind.
40
Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.
41
Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.
42
Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.
Ingredients
1 kg beef mince (50% shin, 50% chuck)
1 kg beef mince (50% shin, 50% chuck)
1 kg beef mince (50% shin, 50% chuck)
400 g pork belly, diced
400 g pork belly, diced
400 g pork belly, diced
100 g pancetta, diced
100 g pancetta, diced
100 g pancetta, diced
200 g onion, finely diced
200 g onion, finely diced
200 g onion, finely diced
150 g carrots, finely diced
150 g carrots, finely diced
150 g carrots, finely diced
150 g celery, finely diced
150 g celery, finely diced
150 g celery, finely diced
1 to 2 garlic cloves, finely grated
1 to 2 garlic cloves, finely grated
1 to 2 garlic cloves, finely grated
Extra virgin olive oil
Extra virgin olive oil
Extra virgin olive oil
Neutral oil
Neutral oil
Neutral oil
80 g tomato purée
80 g tomato purée
80 g tomato purée
400 g passata
400 g passata
400 g passata
200 ml red wine
200 ml red wine
200 ml red wine
Whole milk
Whole milk
Whole milk
500 ml chicken or beef stock
500 ml chicken or beef stock
500 ml chicken or beef stock
1 Parmesan rind
1 Parmesan rind
1 Parmesan rind
2 bay leaves
2 bay leaves
2 bay leaves
1 pinch nutmeg
1 pinch nutmeg
1 pinch nutmeg
Salt
Salt
Salt
Cold butter
Cold butter
Cold butter
Extra milk
Extra milk
Extra milk
100 g balsamic vinegar
100 g balsamic vinegar
100 g balsamic vinegar
50 g sugar
50 g sugar
50 g sugar
Equipment
heavy pot
oven
wooden spoon
Tips
Season throughout the cooking process for a more rounded flavor.
Caramelize sofrito until soft, pale, and sweet, not dark, to avoid bitterness.
Brown mince deeply for maximum flavor (Maillard reaction).
Milk is used at two stages: first to tenderize meat and later to add roundness and bring the sauce together.
Scrape the bottom of the pan regularly to lift the fond and incorporate its flavor.
Cook in a low oven for a more even and slower cook compared to a stovetop.