Some recipes become legendary within families, not because they are complicated, but because of the memories they carry. Duncan Lee’s ragù sauce is one of those recipes. Growing up, Duncan and his siblings were introduced to cuisines from around the world by parents who believed food was a gateway to culture. His mother packed school lunches that felt worlds away from what most middle schoolers in 1970s Houston, Texas were eating, jambon-beurre sandwiches, chicory salads with walnuts, pears, and Roquefort, and other distinctly European flavors that quietly shaped his palate from an early age. After university, Duncan lived in Paris and London before eventually settling in Florence, continuing to nurture a lifelong love of food, wine, and entertaining. Today, among friends and family, he is known as the ultimate foodie and home chef, carrying on the legacy of his mother’s love language through cooking. Of all the dishes he makes, his ragù is the one everyone asks for. Rich, slow-cooked, and deeply comforting, it has become something of a family legend, requested at gatherings, holidays, and long Sunday lunches alike. Here is Duncan Lee’s much-requested ragù recipe, finally shared. You’re welcome. Ingredients 1 small organic red onion, finely chopped 1 whole carrot, finely chopped 1 celery stalk, finely chopped 1 peperoncino, finely chopped (or 1 tsp chili flakes) 3 tbsp extra virgin olive oil 3 tbsp butter 1 lb (500 g) ground beef 150 g pancetta, chopped 12 oz beef broth 12 oz red wine 1 (10 oz) can cherry tomatoes Paccheri pasta, or another thick pasta of choice Prep Time: 20 minutesCook Time: 2 hours 30 minutesTotal Time: 2 hours 50 minutes Instructions Heat a cast iron pan over medium-low heat. Add the olive oil and butter and allow the butter to melt completely. Add the onion, carrot, celery, and peperoncino, cooking slowly until the vegetables become soft and translucent, about 5 to 7 minutes. Add the ground beef to the soffritto, breaking it apart with a wooden spoon until evenly browned and free of large lumps. Stir in the pancetta and cook until it begins to render its fat into the sauce. Pour in the beef broth and cook over medium-high heat until the liquid has completely evaporated. Add the red wine and continue cooking until it reduces fully, leaving behind a deep, concentrated flavor. Stir in the cherry tomatoes and reduce the heat to low. Simmer gently with the lid slightly ajar for at least 2 hours, stirring occasionally to prevent sticking. The sauce should become rich, thick, and velvety. Taste and adjust seasoning as needed. Serve hot over paccheri or another thick-cut pasta, ideally with a generous glass of red wine nearby.
