Chef Stefano Secchi's innovative take on ragù challenged traditional methods, showcasing how a 2:1 ratio of pork sausage to ground prosciutto enhances flavor tremendously. He emphasizes the importance of achieving a deep sear by using tools like a fish weight to maximize meat contact with the pan. A critical tip includes not fully cooking ground meat before braising to maintain moisture, a reminder that avoiding dryness is key to a rich and satisfying sauce. Overall, his approach expands the possibilities within the traditional ragù framework.
Ground meat isn't your only option; instead of just using ground pork, Secchi enriches his ragù with pork sausage and ground prosciutto for deep flavor.
Secchi achieves a deep sear by using a fish weight on the sausage before cooking, enhancing contact with the pan for maximum flavor.
To maintain moisture, don't fully cook meat before braising; Secchi browns the outside of his sausage while keeping the center rare.
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