Chef's Ragu with Pancetta and Pork Belly
vxdaA technical approach to ragu based on French and European cooking principles. This rich, deeply flavorful sauce combines perfectly caramelized meat with a delicate soffritto base, creating an incredibly luxurious result.
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 stock
- 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 the diced carrot, onion, and celery (soffritto) to the pancetta. Season with a pinch of salt and cook for 10 minutes, until the vegetables are softened 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 the heat to high and add a bit of neutral oil. Add the ground beef, constantly breaking it up with a wooden spoon to prevent clumping.
- 5
Cook first on high heat to evaporate moisture, then reduce heat and continue cooking until the meat is deeply caramelized and dark brown, scraping up the browned bits from the bottom.
- 6
Add the diced pork belly and cook gently to render slightly and combine with the beef.
- 7
Stir in the tomato paste and caramelize until the color changes from bright red to deep mahogany, allowing it to slightly stick to the bottom.
- 8
Add the milk and allow it to completely absorb into the meat to tenderize the fibers.
- 9
Add the red wine, slightly increase the heat, and reduce by 50%, scraping up all the browned bits from the bottom of the pan.
- 10
Return the soffritto to the pot and stir to combine. Add the strained tomatoes (passata) and stir to combine over low heat.
- 11
Add the parmesan rind, bay leaf, and a small pinch of nutmeg for seasoning.
- 12
Pour in enough chicken broth to barely cover the ingredients. Bring to a simmer on the stovetop.
- 13
Cover with a lid and transfer to a preheated oven at 120°C (250°F). Cook for 4.5 hours, stirring occasionally.