As the winter chill sets in, few dishes offer comfort quite like a hearty, slow-cooked bolognese. While home cooks fiercely guard their personal recipes, chefs from a celebrated London restaurant have now shared a culinary secret that elevates the humble ragu to Michelin-star levels.
The Surprising Ingredient from Culinary Legends
Jack Croft, a chef at London's acclaimed Fallow restaurant, recently unveiled their process in a TikTok video that has captivated over 481,300 viewers. The key, surprisingly, is milk – a technique borrowed from two of the world's most revered chefs: Britain's Marco Pierre White and Italy's Massimo Bottura.
"We found it in two recipes: one from Massimo Bottura and one from Marco Pierre White," Croft explained. The chefs at Fallow, however, decided to incorporate both masters' methods for their "ultimate ragu."
How Milk Transforms the Meat
The magic of milk lies in its dual-action effect on the dish. According to the demonstration, Massimo Bottura, the legendary three-Michelin-star Italian chef, adds milk at the beginning of cooking. This initial addition works to soften the meat fibres and tenderise the mince, ensuring a melt-in-the-mouth texture.
Conversely, Marco Pierre White incorporates milk at the end of the cooking process. This later stage adds a rounded richness and helps to emulsify the sauce, bringing all the complex flavours together harmoniously.
"So we're going to incorporate both milk stages into our ultimate ragu," Croft stated, showcasing the hybrid technique that has won over social media. One viewer commented, "I was shocked that milk is added, but it's shockingly good and you barely feel it."
Recreating the Fallow Ragu at Home
For those inspired to try this chef-approved method, the team shared their detailed recipe. It starts with a robust base of beef mince, diced pork belly, and pancetta, cooked with a classic soffritto of onion, carrot, and celery.
The process involves two separate additions of whole milk, alongside other flavour enhancers like a Parmesan rind, bay leaves, and a pinch of nutmeg. The ragu is then slow-cooked in a low oven at 120°C for four and a half hours to develop deep, complex flavours.
A final chef's tip from the video is finishing the sauce with a gastrique – a reduction of balsamic vinegar and sugar – to perfectly balance the acidity. Another viewer suggested a similar tweak, recommending dark chocolate to deepen the flavour.
The revelation has sparked enthusiasm among home cooks, with many eager to experiment. As one social media user put it, "This looks good! Certainly some good tricks to try here!" With this simple yet transformative tip from London's top kitchens, the perfect bowl of winter comfort is now within reach.
