Restaurant Ragu
Directions
- 1Heat the olive oil over a low heat. Add celery, onion, carrot, and pancetta.
- 2Sweat the vegetables and pancetta on a low heat for 20-25 minutes until soft with no color.
- 3Grate in a few cloves of garlic and cook for a couple of minutes until heated through and amalgamated with the other vegetables.
- 4Remove the soffritto from the pot and set aside.
- 5Raise the heat to medium-high in the same pan. Add a touch of neutral oil.
- 6Place the beef mince into the hot pan in thin layers, allowing each layer to brown before stirring.
- 7Keep the heat high initially to release water content and start caramelization quickly, breaking up clumps of mince with a wooden spoon.
- 8Once 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.
- 9Once 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.
- 10Add the tomato paste and caramelize until it reaches a deep red-brown color.
- 11Turn the heat down and add the milk, allowing it to be absorbed by the meat to soften the fibers and tenderize.
- 12Once 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.
- 13Add the reserved soffritto back into the mixture.
- 14Add the tomato passata, mix through, and keep on a nice low heat.
- 15Add the parmesan rind, bay leaves, and a pinch of nutmeg.
- 16Top up with chicken stock or beef stock.
- 17Scrape down all the sides of the pot and bring the ragu to a simmer on the stove.
- 18Place the lid on the pot and cook in a low oven at 120°C for about 4 and a half hours.
- 19Remove the bay leaf and Parmesan rind.
- 20Remove from heat and mix in cold butter.
Ingredients
- 1 kg Beef Mince
- 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 Garlic Cloves, Grated
- 125 ml Extra Virgin Olive Oil
- 200 ml Red Wine
- 80 g Tomato Paste
- 400 g Passata
- 150 ml Whole Milk
- 500 ml Chicken Stock
- 1 Parmesan Rind
- 2 Bay Leaves
- 1 Pinch Nutmeg
- 50 g Cold Butter
- 100 g Sugar
- 50 g Balsamic Vinegar
- 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.
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