Restaurant ragù
Einheiten
Portionen
Zutaten
Ragù
- 1 kg coarsely minced beef, equal parts shin and chuck gerundet
- 400 g skinless pork belly, diced gerundet
- 100 g pancetta, diced gerundet
- 200 g onion, finely diced gerundet
- 150 g carrot, finely diced gerundet
- 150 g celery, finely diced gerundet
- 2 garlic cloves, finely grated gerundet
- 45 ml extra-virgin olive oil gerundet
- 30 ml neutral oil gerundet
- 80 g tomato purée gerundet
- 400 g passata gerundet
- 200 ml red wine gerundet
- 300 ml whole milk gerundet
- 500 ml chicken or beef stock gerundet
- 1 Parmesan rind gerundet
- 2 bay leaves gerundet
- 0.5 g grated nutmeg gerundet
- 60 g cold unsalted butter gerundet
- 18 g fine salt gerundet
Balsamic gastrique
- 100 ml balsamic vinegar gerundet
- 50 g caster sugar gerundet
Zubereitung
Method
- Render pancetta with olive oil in a heavy pot over low heat. Add onion, carrot, celery, and 4 g salt; sweat 20 minutes until pale, soft, and sweet. Add garlic for 2 minutes, then lift the soffritto out.
- Heat the pot hard with neutral oil. Brown the beef in batches until its moisture is gone and a dark fond develops. Return all beef, add pork belly, and warm through.
- Stir in tomato purée and cook until brick red. Add 150 ml milk and reduce until absorbed. Deglaze with wine and reduce by half.
- Return the soffritto. Add passata, stock, Parmesan rind, bay, nutmeg, and 10 g salt. Bring to a simmer, cover, and cook at 120°C for 4½ hours, stirring hourly.
- Boil balsamic and sugar for 2 to 3 minutes until lightly syrupy; cool.
- Remove rind and bay. Stir in the remaining milk and cold butter. Add gastrique a teaspoon at a time until the richness tastes balanced; season.
Notes
- This is deliberately meat-forward; serve 120 to 150 g sauce per person with pasta, polenta, or gnocchi.
- Cool leftovers quickly in shallow containers. Refrigerate four days or freeze three months.
- The batch is large because that is how Fallow published it. Halving works in a 5 L pot.