Chef's Ragu with Pancetta and Pork Bacon

Name: Chef's Ragu with Pancetta and Pork Bacon
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 150 g pancetta; 100 g carrot; 150 g onion; 100 g celery; 3 pcs garlic; 500 g beef mince; 200 g pork belly; 2 tbsp tomato puree; 200 ml whole milk; 200 ml red wine; 400 ml passata; 1 pcs parmesan rind; 1 pcs bay leaf; 1 pinch nutmeg; 500 ml chicken broth; 1 tbsp neutral oil; 1 pinch salt

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A technical approach to ragu based on French and European cooking principles. This rich, deeply aromatic sauce perfectly combines caramelized meat with a delicate soffritto base, delivering an incredibly luxurious result.

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Chef's Ragu with Pancetta and Pork Bacon

Prep time 45 min

Cook time 4h : 30 min

Servings

👨‍🍳

Difficulty Hard

Category Sauces & dips

Ingredients

150 g pancetta
100 g carrot
150 g onion
100 g celery
3 pcs garlic
500 g beef mince
200 g pork belly
2 tbsp tomato puree
200 ml whole milk
200 ml red wine
400 ml passata
1 pcs parmesan rind
1 pcs bay leaf
1 pinch nutmeg
500 ml chicken broth
1 tbsp neutral oil
1 pinch salt

Instructions

1
In a heavy-bottomed pot, slowly render the pancetta over medium heat until the fat is released and it begins to lightly caramelize, about 5 minutes.
2
Add diced carrots, onions, and celery (soffritto) to the pancetta. Season with a pinch of salt and cook for 10 minutes until vegetables are tender and lightly caramelized.
3
Grate the garlic cloves and cook for 2 minutes until fragrant. Remove the entire soffritto mixture and set aside.
4
Increase heat to high and add a drizzle of neutral oil. Add ground beef, constantly breaking it up with a wooden spoon to prevent clumping.
5
Cook first on high heat to evaporate the water, then reduce heat and continue cooking until the meat is deeply caramelized and dark brown, scraping up any browned bits from the bottom.
6
Add diced pork bacon and cook gently until it renders slightly and combines with the beef.
7
Stir in tomato paste and caramelize until it changes color from bright red to deep mahogany, allowing it to stick slightly to the bottom.
8
Add milk and allow it to be completely absorbed into the meat to tenderize the fibers.
9
Add red wine, slightly increase heat and reduce by 50%, scraping up all the fond from the bottom of the pan.
10
Return the soffritto to the pot and mix. Add passata and stir over low heat.
11
Add parmesan rind, bay leaf, and a small pinch of nutmeg as seasoning.
12
Pour in enough chicken stock to barely cover the ingredients. Bring to a boil on the stovetop.
13
Cover with a lid and transfer to a preheated 120°C oven. Cook for 4.5 hours, stirring occasionally.