A Ragu Recipe You Will NEVER Forget | Valentina Harris Classic Ragu alla Bolognese | Sous Chef UK

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar acidity, while beef broth is a cost-effective substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is typically less expensive.

Cut the rum steak, pork loin, pancetta, and guanciale into small cubes.

Keep all the fat on the meat for flavor.

Prepare a sofrito base by chopping onions, carrots, and celery finely.

Melt 50 grams of butter in a pan over heat.

Add the chopped sofrito to the melted butter and cook until the carrot is tender.

Once the carrot is tender, add all the cubed meats except for the chicken livers.

Increase the heat to seal the meat and render the fat.

Mix a couple of tablespoons of tomato puree with warm water in a bowl and stir thoroughly.

Add the diluted tomato puree to the meat mixture and stir well.

Lower the heat to a gentle simmer and cover the pan.

Optionally, add a glass of red wine if desired, monitoring the sauce to prevent drying out.

After a couple of hours, add the cleaned chicken livers to the sauce.

Add truffle butter to the sauce, adjusting the quantity to taste.

Add about 200 mL of cream to the sauce and bring it back up to a boil, then remove from heat.

Stir the sauce to combine and ensure a silky texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens