1Heat the olive oil over a low heat. Add celery, onion, carrot, and pancetta.
2Heat the olive oil over a low heat. Add celery, onion, carrot, and pancetta.
3Heat the olive oil over a low heat. Add celery, onion, carrot, and pancetta.
4Sweat the vegetables and pancetta on a low heat for 20-25 minutes until soft with no color.
5Sweat the vegetables and pancetta on a low heat for 20-25 minutes until soft with no color.
6Sweat the vegetables and pancetta on a low heat for 20-25 minutes until soft with no color.
7Grate in a few cloves of garlic and cook for a couple of minutes until heated through and amalgamated with the other vegetables.
8Grate in a few cloves of garlic and cook for a couple of minutes until heated through and amalgamated with the other vegetables.
9Grate in a few cloves of garlic and cook for a couple of minutes until heated through and amalgamated with the other vegetables.
10Remove the soffritto from the pot and set aside.
11Remove the soffritto from the pot and set aside.
12Remove the soffritto from the pot and set aside.
13Raise the heat to medium-high in the same pan. Add a touch of neutral oil.
14Raise the heat to medium-high in the same pan. Add a touch of neutral oil.
15Raise the heat to medium-high in the same pan. Add a touch of neutral oil.
16Place the beef mince into the hot pan in thin layers, allowing each layer to brown before stirring.
17Place the beef mince into the hot pan in thin layers, allowing each layer to brown before stirring.
18Place the beef mince into the hot pan in thin layers, allowing each layer to brown before stirring.
19Keep the heat high initially to release water content and start caramelization quickly, breaking up clumps of mince with a wooden spoon.
20Keep the heat high initially to release water content and start caramelization quickly, breaking up clumps of mince with a wooden spoon.
21Keep the heat high initially to release water content and start caramelization quickly, breaking up clumps of mince with a wooden spoon.
22Once the water evaporates and the mince lightly colors, turn the heat down and slowly caramelize the meat to a dark brown, scraping the fond from the bottom of the pan regularly.
23Once the water evaporates and the mince lightly colors, turn the heat down and slowly caramelize the meat to a dark brown, scraping the fond from the bottom of the pan regularly.
24Once the water evaporates and the mince lightly colors, turn the heat down and slowly caramelize the meat to a dark brown, scraping the fond from the bottom of the pan regularly.
25Once the beef is deeply browned, add the diced pork belly and gently mix through on a low heat, allowing it to soften and render some fat.
26Once the beef is deeply browned, add the diced pork belly and gently mix through on a low heat, allowing it to soften and render some fat.
27Once the beef is deeply browned, add the diced pork belly and gently mix through on a low heat, allowing it to soften and render some fat.
28Add the tomato paste and caramelize until it reaches a deep red-brown color.
29Add the tomato paste and caramelize until it reaches a deep red-brown color.
30Add the tomato paste and caramelize until it reaches a deep red-brown color.
31Turn the heat down and add the milk, allowing it to be absorbed by the meat to soften the fibers and tenderize.
32Turn the heat down and add the milk, allowing it to be absorbed by the meat to soften the fibers and tenderize.
33Turn the heat down and add the milk, allowing it to be absorbed by the meat to soften the fibers and tenderize.
34Once the milk has reduced and been absorbed, add the red wine and turn the heat up slightly to reduce the wine by 50%, scraping the bottom of the pan to dissolve the fond.
35Once the milk has reduced and been absorbed, add the red wine and turn the heat up slightly to reduce the wine by 50%, scraping the bottom of the pan to dissolve the fond.
36Once the milk has reduced and been absorbed, add the red wine and turn the heat up slightly to reduce the wine by 50%, scraping the bottom of the pan to dissolve the fond.
37Add the reserved soffritto back into the mixture.
38Add the reserved soffritto back into the mixture.
39Add the reserved soffritto back into the mixture.
40Add the tomato passata, mix through, and keep on a nice low heat.
41Add the tomato passata, mix through, and keep on a nice low heat.
42Add the tomato passata, mix through, and keep on a nice low heat.
43Add the parmesan rind, bay leaves, and a pinch of nutmeg.
44Add the parmesan rind, bay leaves, and a pinch of nutmeg.
45Add the parmesan rind, bay leaves, and a pinch of nutmeg.
46Top up with chicken stock or beef stock.
47Top up with chicken stock or beef stock.
48Top up with chicken stock or beef stock.
49Scrape down all the sides of the pot and bring the ragu to a simmer on the stove.
50Scrape down all the sides of the pot and bring the ragu to a simmer on the stove.
51Scrape down all the sides of the pot and bring the ragu to a simmer on the stove.
52Place the lid on the pot and cook in a low oven at 120°C for about 4 and a half hours.
53Place the lid on the pot and cook in a low oven at 120°C for about 4 and a half hours.
54Place the lid on the pot and cook in a low oven at 120°C for about 4 and a half hours.
55Remove the bay leaf and Parmesan rind.
56Remove the bay leaf and Parmesan rind.
57Remove the bay leaf and Parmesan rind.
58Remove from heat and mix in cold butter.
59Remove from heat and mix in cold butter.
60Remove from heat and mix in cold butter.
Ingredients
1 kg Beef Mince
1 kg Beef Mince
1 kg Beef Mince
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 Garlic Cloves, Grated
1 Garlic Cloves, Grated
1 Garlic Cloves, Grated
125 ml Extra Virgin Olive Oil
125 ml Extra Virgin Olive Oil
125 ml Extra Virgin Olive Oil
200 ml Red Wine
200 ml Red Wine
200 ml Red Wine
80 g Tomato Paste
80 g Tomato Paste
80 g Tomato Paste
400 g Passata
400 g Passata
400 g Passata
150 ml Whole Milk
150 ml Whole Milk
150 ml Whole Milk
500 ml Chicken Stock
500 ml Chicken Stock
500 ml Chicken 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
50 g Cold Butter
50 g Cold Butter
50 g Cold Butter
100 g Sugar
100 g Sugar
100 g Sugar
50 g Balsamic Vinegar
50 g Balsamic Vinegar
50 g Balsamic Vinegar
1 Pinch Salt
1 Pinch Salt
1 Pinch Salt
Equipment
PanWooden spoonGraterOvenLid
Tips
Season throughout the cooking process for a more rounded flavor.
Caramelize soffritto until soft and sweet, not dark, to accentuate sweetness and avoid bitterness.
Break up beef mince in the pan to achieve maximum surface area for flavor.
Deep caramelization of meat is crucial for 80% of the ragu's flavor.
Add milk at the beginning to soften and tenderize meat fibers.
Reduce red wine by 50% to bring flavors together and deglaze the pan.
Use parmesan rinds for natural MSG and umami.
Add a small amount of nutmeg to round out the sauce without adding spice.
Cook ragu in a low oven for more even and slower cooking.