Secreti di Famiglia: 10 Chef Tips for the Perfect Homemade Ragu
At Carluccio’s, we believe that a great homemade ragu is more than just a sauce—it is a labor of love. It’s the smell that fills the kitchen on a Sunday morning and the heart of many of our favourite Italian dishes.
While every Italian grandmother has her own "secret" recipe, our chefs have come together to share ten professional tips to help you elevate your ragu from a simple meat sauce to a true masterpiece.
1. The Holy Trinity: Soffritto
Every great ragu begins with a soffritto—a finely diced mixture of onion, celery, and carrot. The secret? Sauté them slowly in olive oil over low heat until they are soft and translucent, not browned. This creates a sweet, aromatic base layer of flavour.
2. Choose the Right Meat Blend
While 100% beef is common, our chefs recommend a blend. Mixing beef with pork mince adds a depth of flavour and a silkier texture due to the slightly higher fat content of the pork. You can also experiment with other meats - lamb or game.
For a truly rich finish, some chefs even add a small amount of pancetta.
3. Don't Rush the Browning
When you add your meat to the pan, turn up the heat. You want to brown the meat thoroughly until it’s dark and caramelised. This process is essential for that deep, savoury "umami" taste in your homemade ragu.
4. Deglaze with Wine
Once the meat is browned, pour in a glass of dry wine (red is traditional for a hearty ragu, though some regions use white). Use your wooden spoon to scrape up all the caramelised bits from the bottom of the pan—that’s where the gold is hidden!
5. The "Secret" Splash of Milk
It might sound unusual, but many traditional Bolognese recipes call for a splash of whole milk. Adding milk towards the beginning of the simmering process protects the meat from the acidity of the tomatoes, resulting in a much more tender, creamy texture.
6. Quality Tomatoes Matter
For an authentic homemade ragu, use high-quality Italian canned tomatoes or passata. Crush them by hand for a rustic texture that clings perfectly to your pasta.
7. Season in Layers
Don’t wait until the end to add salt and pepper. Season your soffritto, season your meat as it browns, and check again at the end. However, be careful with the salt if you are using salty ingredients like pancetta or Pecorino cheese.
8. The Low and Slow Rule
You cannot rush a ragu. To let the flavours marry and the meat break down into a melt-in-the-mouth consistency, you should simmer it on the lowest heat possible for at least 2 to 3 hours. If it gets too thick, add a little splash of water or beef stock.
9. Fresh Herbs at the End
While a bay leaf can simmer with the sauce, save your fresh herbs like basil or parsley for the very end. This preserves their bright, fresh oils which can be lost during a long simmer.
10. The Pasta Pairing
Finally, remember that ragu is heavy. Pair it with a sturdy pasta that can hold the weight of the sauce. Pappardelle or Tagliatelle are the traditional choices, as the wide ribbons provide more surface area for the sauce to coat — but a chunky Penne would also work well.
Chef’s Note: A homemade ragu always tastes better the next day. If you have the patience, let it cool, refrigerate it overnight, and reheat it gently for lunch/dinner the following day.
Short on time? Let us do the simmering
We know that life is busy and you don’t always have three hours to watch over a pot. If you’re short on time—or just want the guarantee of a chef-perfected meal—you can find our ready-made, chef-approved ragus in our deli and online shop. Made with the same high-quality ingredients and traditional methods we use in our kitchens, they bring the authentic taste of Carluccio’s straight to your table in minutes.
