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Ultimate Chef-Style Ragu with Gnocchi
A deep, rich, and silky Italian ragu built with French‑style techniques—slow‑rendered pancetta, caramelized vegetables, a blend of beef shin and chuck, pork belly, milk, red wine, and a long low‑oven simmer. Finished with butter, Parmesan rind, and a sweet‑tart gastrique, then tossed with pillowy homemade gnocchi.
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Cost Breakdown
Critical Success Points
- • Render pancetta and achieve a soft, sweet sofrito without browning too dark
- • Brown the ground beef until deep caramelized, scraping fond constantly
- • Deglaze with red wine to dissolve fond
- • Long low‑oven simmer at 120 °C for 4½ hours
- • Finish with butter, milk, and gastrique for gloss and balance
Safety Warnings
- • Use oven mitts when handling the hot Dutch oven and baking sheet
- • Be careful when rendering pancetta – hot fat can splatter
- • Sharp knives: keep fingertips tucked and cut on a stable board
- • Do not leave the oven unattended during the 4½‑hour simmer
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