# The Chef Way Ragu

A technique-driven approach using French and European cooking principles to create a deeper, richer, and more complete ragu.

- 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
- 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

## Instructions

1. On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
2. Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
3. Grate in the garlic for the final 1

2 minutes, then remove the soffrito and set aside.
4. 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.
5. Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
6. Add the pork belly and gently warm through 

no heavy browning.
7. Stir in the tomato purée and cook until it darkens and caramelises.
8. Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
9. Deglaze with red wine and reduce by about half, scraping the pan clean.
10. Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
11. Bring to a simmer, cover, and cook in a low oven at 120°C for 4

1/2 hours, stirring occasionally.
12. While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
13. Once cooked, remove the bay leaves and Parmesan rind.
14. Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.

## 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.

## Source

- Original video: https://youtu.be/-xT57w8ZS8U?si=f7F3jze7Yp4T0Fo-
- Recipe page: https://www.cliprecipe.com/recipe/bd262ded-c3ae-4ade-93ed-32aadc38fcd9
- Extracted: 2026-03-23

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