Chinese-Italian Ragu

This savory ragu sauce blends together Chinese and Italian flavors for an unexpectedly delicious fusion of flavors!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the extra virgin olive oil in a large Dutch Oven or heavy-bottomed pot over medium heat. Add the finely diced carrot, fennel stalks, and yellow onion. Cook for 4 minutes until softened, stirring occasionally.

Step 2

Stir in the diced pancetta and Sichuan peppercorns and cook for 3 minutes. Stir in the cloves and fennel seeds and cook for another 3 minutes. Stir in the minced garlic and cook for 1 minute.

Step 3

Add the ground Italian sausage and ground beef. Use a potato masher (or wooden spoon) to break the meat into crumbles. Season with salt, white pepper, and Chinese five spice. Cook for 5 minutes until lightly browned.

Step 4

Pour in the Shaoxing wine and scrape the bottom of the pan with a wooden spoon to release any stuck bits. Cook for 2-3 minutes or until most of the liquid is absorbed.

Step 5

Mix in the tomato paste and cook for 2 minutes. Pour in the can of crushed tomatoes, water, and bring to a simmer. Mix in the light soy sauce, oyster sauce, and granulated sugar.

Step 6

Turn heat to low. Stir in the cinnamon stick, bay leaf, star anise, and dried red chili peppers. Cover the pot with a lid, leaving it slightly ajar. Cook for at least 2 hours or up to 3 hours. Stir occasionally throughout the cooking process and add splashes of water or chicken bone broth as needed if the liquid reduces too much. Add additional salt to taste.

Step 7

Remove the cinnamon stick, bay leaf, star anise, and dried red chili peppers before serving. You can also discard any whole cloves if you didn't grind them. See notes for serving suggestions.

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