The Chef Way Ragu
Directions
- 1On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
- 2Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
- 3Grate in the garlic for the final 1 2 minutes, then remove the soffrito and set aside.
- 4Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture.
- 5Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
- 6Add the pork belly and gently warm through no heavy browning.
- 7Stir in the tomato purée and cook until it darkens and caramelises.
- 8Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
- 9Deglaze with red wine and reduce by about half, scraping the pan clean.
- 10Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
- 11Bring to a simmer, cover, and cook in a low oven at 120°C for 4 1/2 hours, stirring occasionally.
- 12While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
- 13Once cooked, remove the bay leaves and Parmesan rind.
- 14Finish 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)
- 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
- Extra virgin olive oil
- Neutral oil
- 80 g tomato purée
- 400 g passata
- 200 ml red wine
- Whole milk
- 500 ml chicken or beef stock
- 1 Parmesan rind
- 2 bay leaves
- 1 pinch nutmeg
- Salt
- Cold butter
- Extra milk
- 100 g balsamic vinegar
- 50 g sugar
Equipment
heavy potovenwooden 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.
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