Chef-Style Ragu Bolognese

prepPreheat oven to 120°C / 250°F
Extra virgin olive oil	Render pancetta & sweat soffritto	Combine soffrito, passata, stock, aromatics	Braise 120°C / 250°F, 4.5 hr, covered	Finish with milk, butter & gastrique
100 g / 100 g pancetta, diced
200 g / 200 g onion, finely diced
150 g / 150 g carrots, finely diced
150 g / 150 g celery, finely diced
1–2 garlic cloves, finely grated
Neutral oil	Brown beef mince & caramelize
1 kg / 1000 g beef mince (50% shin, 50% chuck)
400 g / 400 g pork belly, diced
80 g / 80 g tomato purée	Add pork belly & tomato purée
200 ml / 200 ml whole milk, first portion
200 ml / 200 ml red wine	Absorb milk into meat
400 g / 400 g passata	Deglaze with wine, reduce by half
500 ml / 500 ml chicken or beef stock
1 Parmesan rind
2 bay leaves
Pinch of nutmeg
Salt, to taste
100 g / 100 g balsamic vinegar
50 g / 50 g sugar	Make gastrique: boil vinegar & sugar
100 ml / 100 ml whole milk, finishing portion	Make gastrique: boil vinegar & sugar
Cold butter

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.