The Secrets of Perfect Preparation
The success of an exceptional ragù relies on a time-tested technique that Italian chefs have mastered for generations. It all begins with the methodical searing of 900g of beef chuck cut into cubes, seasoned with salt and black pepper. In a pan heated over medium-high heat, olive oil shimmers before welcoming the meat in small batches. This crucial step caramelizes the surface of the beef, creating those precious golden juices that will become the aromatic base of the dish.
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