Article: RAGU’: DUNCAN’S WAY
RAGU’: DUNCAN’S WAY
Some recipes become legendary in families-not because they're complicated, but because of the memories they carry. Duncan Lee's ragu sauce is one of those recipes. Growing up with parents who exposed him and his siblings to cuisines from around the world, he developed an early appreciation for flavors and cultures. His mother packed him school lunches that were anything but ordinary for a middle schooler in the early 1970s Houston, Texas- think jambon and beurre sandwiches or chicory, walnut, pear, and Roquefort salads. After graduating from university, Duncan moved to Paris, London, and later settled in Florence, all while nurturing his love for food. Today, he is known among friends and family as the ultimate foodie and, following in his mother's footsteps, the ultimate home chef. Of all his culinary creations, his most famous and frequently requested dish is his rich and divine ragu' sauce. Here is his much-requested and highly anticipated recipe...you're welcome.
Ingredients:
- 1 small organic red onion, finely chopped
- 1 whole carrot, finely chopped
- 1 celery stalk (with leaves, optional), finely chopped
- 1 peperoncino (or 1 tsp chili flakes as an alternative)
- 3 tbsp extra virgin olive oil
- 3 tbsp butter
- 1lb (500g) ground beef
- 150g pancetta, chopped
- 12 oz beef broth
- 12 oz red wine
- 10 oz can of cherry tomatoes
- Paccheri pasta (or any thick pasta)
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Instructions:
- Heat a cast iron pan on medium-low heat. Add the olive oil and butter, allowing it to melt. Then, toss in the chopped onion, carrot, celery, and peperoncino (or chili flakes). Stir occasionally until the vegetables become translucent (about 5-7 minutes).
- Add the ground beef to the sofrito. Use a wooden spoon or mincer to break the meat apart, ensuring no lumps form. Cook until the beef is lightly browned evenly.
- Stir in the pancetta and cook until it begins to release its fat and "sweat" into the pan.
- Pour in the beef broth and cook on medium-high heat, allowing the liquid to evaporate completely.
- Add the red wine and continue cooking until it evaporates, leaving a rich flavor behind.
- Stir in the can of cherry tomatoes. Lower the heat to a simmer, with the lid slightly ajar. Cook for at least 2 hours (or more for a deeper flavor), tirring occasionally to prevent sticking. The sauce should reduce and become thick but not overly liquidy.
- Adjust the seasoning if necessary. Serve hot over paccheri pasta, or your favorite thick pasta.
