Ragu

Recipie from: [Why Restaurant Ragu Tastes So Much Better]()

There are endless ways to make ragu. Every region does it differently, and every family has their own version. This isn’t the authentic Italian way or the correct way, this is the chef way. This ragu recipe is a technique-driven approach using French and European cooking principles to create a deeper, richer, more complete ragu. If you’re searching for a ragu recipe, how to make ragu, or the best ragu recipe, this video breaks down exactly how chefs build flavour step by step.

1. On low heat, add extra virgin olive oil and pancetta 100 g to a heavy pot and slowly render the fat.
2. Add onion 200 g, carrots 150 g, and celery 150 g with a pinch of salt. Sweat gently until soft, pale, and sweet, no colour.
3. Grate in garlic 1-2 cloves for the final 1–2 minutes, then remove the soffritto and set aside.
4. Return the pot to high heat with a little neutral oil. Add beef mince 1 kg, 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 pork belly 400 g and gently warm through — no heavy browning.
7. Stir in tomato purée 80 g and cook until it darkens and caramelises.
8. Lower the heat and add the first portion of whole milk (added in two stages). Let it fully absorb into the meat.
9. Deglaze with red wine 200 ml and reduce by about half, scraping the pan clean.
10. Return the soffritto to the pot, then add passata 400 g, about 500 ml chicken stock or beef stock, Parmesan rind, bay leaves 2, and a pinch of nutmeg.
11. Bring to a simmer, cover, and cook in a low oven at 120°C for 270 minutes, stirring occasionally.
12. While cooking, make a gastrique by boiling balsamic vinegar 100 g and sugar 50 g briefly until lightly thickened.
13. Once cooked, remove the bay leaves and Parmesan rind.
14. Finish with a splash of whole milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.