Ragù Americano

Steps

1. Heat olive oil and butter in a dutch oven. Add the pancetta and sauté until browned and melting.
2. Add mirepoix and sauté until mixture is softened and fragrant.
3. Add beef and pork and mix well. Cook until the raw color is lost.
4. Season with salt, pepper, nutmeg, cayenne, sage, and MSG.
5. Pour in milk to cover meat. Simmer until fully absorbed and reduced.
6. Add sauvignon blanc. Cook until the wine is completely reduced.
7. Add san marzano tomatoes into a bowl and crush them by hand. Optionally use a hand blender to break down larger chunks.
8. Set heat to high, then stir in crushed san marzano tomatoes and beef stock. Place bay leaf and garlic clove into an infuser and add. Stir in fish sauce, unsweetened chocolate, and parmesan rind.
9. Once sauce begins to simmer, reduce heat to the lowest setting. Cook for 8–10 hours, stirring occasionally. Make sure to check frequently as it can burn if left for too long.
10. Remove the infuser and parmesan rind. Taste and make any final adjustments with salt, then cool and refrigerate overnight.
11. Rewarm gently, then cut off heat and stir in butter and chopped basil. Toss with pasta or use in lasagne.