The following is a rough guide for a beef & pork ragu based on my most recent version. The basic steps/principles will apply across many versions; but playing with variations can be an excellent way to find what you like, and learn how flavour/texture profiles change. Try different meats, ratios of soffritto:meat:stock:tomato:wine, timing at different steps, skimming fat off vs emulsifying, etc. If you want inspiration, do some research into regional varieties of ragu across Italy (and the French cousin, ragout). This version is closer to a Neapolitan style — using larger chunks of meat instead of mince — although it would likely make a Neapolitan angry, shortly before them forgiving me because it is so delicious.

A quick and delicious celebration of the great Cornish crab; with gratitude to Georgio Locatelli.

American Bach Soloists, John Butt, Phebe Craig, Jonathan Dimmock, Jeffrey Thomas · Song · 2007