Ragu

KotiChef
Ragu

Ragu

Rich, deeply flavored meat sauce that transforms simple ingredients through patient cooking. This versatile Italian classic balances savory depth with aromatic vegetables, creating a hearty sauce perfect for pasta in countless variations.

A classic of Italian cuisine, the magic of ragu lies in the long cooking time - meat becomes melt-in-your-mouth tender, vegetables dissolve into the sauce, and everything comes together to form remarkable depth and complexity of flavor.

The fundamental process remains unchanged for centuries: building layers of flavor through proper browning, deglazing to capture every bit of taste, and allowing time to work its magic.

Equipment Needed

  • Chef's knife
  • Heavy duty pot
  • Cutting board
Recipe Contents

Part 1: The Soffritto Base

This part provides sweetness, aroma, and body to the sauce. The dice size of your soffrito significantly impacts the final texture: finely cut vegetables dissolve almost completely, while larger pieces retain some identity. The aromatic herbs and spices added at this stage set the tone for the entire dish. Cured meats can add another dimension of savory depth and richness that complements the vegetables and creates a foundation for the main protein.

The method is simple: sauté the soffritto to build flavor through the Maillard reaction. Check out the lessons below:

Key Knowledge & Techniques

Sautéing: Turning Heat to Flavor

Discover why sautéing is crucial for flavor development, how it differs from other cooking methods, and the science behind what makes this technique so effective in creating delicious food.

15 minutes
Sautéing: Turning Heat to Flavor

Italian Soffritto: The Cornerstone of Italian Cooking

Master the Italian soffritto - the aromatic foundation that gives depth and character to countless Italian dishes. Learn the techniques, variations, and principles behind this essential flavor base that Italian grandmothers have perfected for generations.

10 minutes
Italian Soffritto: The Cornerstone of Italian Cooking

Part 2: The Meat

The selection of meat fundamentally defines the character of a ragu. Traditionally, less expensive cuts rich in collagen and fat are preferred as they break down during long cooking to create body and richness. Ground meat provides uniform texture, while larger cuts that shred during cooking create a different mouthfeel and eating experience.

No matter what meat you select: sear it and then deglaze the pan to capture the fond. Patience is key - proper browning can't be rushed without sacrificing flavor.

Key Knowledge & Techniques

Mastering Meat Searing Techniques

Learn the science and techniques behind perfect meat searing. Develop the skills to create restaurant-quality crusts and complex flavors in your home kitchen.

15 minutes
Mastering Meat Searing Techniques

Deglazing: Flavor From the Bottom of Your Pan

Learn how the simple act of adding liquid to a hot pan transforms those stuck-on browned bits into incredible flavor for sauces, soups, and braises - and understand the science that makes it work.

15 minutes
Deglazing: Flavor From the Bottom of Your Pan

Part 3: The Liquids and Seasonings

Tomatoes form the backbone of most ragus, providing acidity that cuts through the richness of meat while offering their own sweetness and umami. The type of tomato you use significantly impacts the final sauce: fresh tomatoes deliver brightness, canned whole tomatoes offer more depth, while tomato paste provides concentrated flavor and color.

The proportion of tomato to meat creates distinct sauce styles. Meat-forward ragus like traditional Bolognese use tomatoes sparingly, while southern Italian versions often feature a more prominent tomato presence. Additional liquids, whether milk, broth, or wine, affect both flavor and consistency.

Remember that cooking time transforms ingredients: brief cooking preserves fresh, bright notes, while extended simmering mellows them out. You can add ingredients and seasonings at different times during the simmering to get the desired flavor in the final dish.

Remember, this step of the ragu requires simmering, not boiling or poaching.

Key Knowledge & Techniques

Simmering: The Gentle Art of Controlled Heat

Simmering is the cooking technique that unlocks deep flavors and perfect textures through gentle, controlled heat. Discover why a proper simmer matters and how to achieve it consistently.

10 minutes
Simmering: The Gentle Art of Controlled Heat

Our Signature Recipe

This is our signature combination, perfected through testing. Ready to cook as-is, or customize it to your taste.

Servings:
2
For The Soffritto Base:

Ingredients

  • 0 olive oilfor sauteeing
  • 50 gpancettafinely diced
  • 1 shallotvery finely diced
  • 0.5 carrotvery finely diced
  • 0.5 celerystalk very finely diced
  • saltto taste
  • black pepperto taste
For The Meat:

Ingredients

  • 100 gground beef
  • 70 gground porkoptional, can substitute with more beef
  • 50 mlred wine
  • saltto taste
  • black pepperto taste
For The Liquids and Seasonings:

Ingredients

  • 150 gtomatoescrushed
  • 0.5 dlbeef stock
  • saltto taste
  • basilfresh, to finishto taste

Equipment Needed

  • Chef's knife
  • Heavy duty pot
  • Cutting board
Part 1: The Soffritto Base - Bolognese Soffritto

  1. Dice the vegetables to small cubes, with the thickness of a match.

  2. Render the pancetta until fat releases but before it crisps.

  3. Sauté the finely diced vegetables in the rendered fat.

  4. Incorporate garlic and nutmeg in the final minutes of cooking.

Part 2: The Meat - Ground Beef

  1. Set the soffritto to the side to avoid burning it.

  2. Sear and season the meat, letting it develop a crust before breaking it apart.

  3. Deglaze with red wine, scraping up the browned bits until alcohol evaporates.

  4. Add the soffritto back in.

Part 3: The Liquids and Seasonings - Classic Bolognese Liquids

  1. Add crushed tomatoes and beef stock to the meat mixture.

  2. Bring to a gentle simmer, maintaining small bubbles at the surface.

  3. Cook uncovered until reduced and thickened, about 1-2 hours.

  4. Season with salt and finish with fresh basil before serving.

Share This Recipe

Stay Updated with KotiChef

Subscribe to our newsletter to be the first to know about new features, lessons, recipes and tools. We'll keep you informed about everything we're cooking up.

Join our community to stay informed about new features and content. No spam, unsubscribe anytime.