Selena + Chef: Our attempt at Evan Funke's 5 hour Ragu Bolognese with Bone Marrow

By far the most delicious and amazing Ragu I've had, Evan's Ragu Bolognese from HBO's Selena + Chef absolutely nocked our socks off. Didn't hurt that we had fresh pasta from Osteria della Buca, bread from Tartine, beautiful cast iron from Butter Pat industries, and a lovely selection of drinks from The Bruery and Hanson's of Sonoma to wash it all down.

Recipe below
2 ½ Pounds Beef Chuck
2 ½ Pounds of Beef Bone Marrow
(About 5 Bones Cut Into 2-Inch
Pieces)
1 Large Yellow Onion, Peeled And
Diced Large
3 Stalks of Celery, Diced Large
1 Large Carrot, Peeled And Diced
Large
3 Ounces Rendered Pork Fat
2½ Ounces Pancetta
4 Ounces Prosciutto Di Parma
Kosher Salt, To Taste
1 Teaspoon Black Pepper
1½ Cups Of Sangiovese (Or
Another Dry, Fruity Red Wine)
2 Cups Tomato Passata*
2 Cups Chicken Stock
*Passata is an uncooked tomato
puree that has been strained of
skins and seeds. You can purchase
from a grocery store as “strained
tomatoes”

Set up a meat grinder attachment for a Kitchen Aid
Mixer, if you don’t have one you can ask your local
butcher to grind your meats for you. Begin ragu by
grinding chuck into a bowl, set aside.
Grind remaining meats: pancetta and prosciutto into
another bowl, set aside. Grind all the vegetables in the
meat grinder into a bowl. Alternatively, if you don’t
have a grinder, pass them through a food processor,
pulsing until fine.
Heat a la Heat a large, heavy-bottom saucepot (about 5-quart
Dutch oven) over medium-high heat. Melt pork fat,
adding prosciutto and pancetta, cooking until
rendered, about 4 minutes. Add ground veggies and
stir. Cook the vegetables, stirring frequently until a
sweet aroma forms, around 15 minutes.
Add the ground beef, season generously with sea salt
and black pepper. Mix the meat with the vegetables
with a wooden spoon. Cook for 4-6 minutes stirring
occasionally, once you see the juices start to run, add
red wine and stir to incorporate.
Once you see a whisper of steam, add the tomato
passata and stir to incorporate. Reduce heat to low
and gently. Add the stock and reduce heat to low.
Gently simmer sauce, a gentle bubble every minute.
Taste. At this point it should taste slightly under
seasoned. As it reduces the flavors will intensify. Cook
for 3-5 hours stirring occasionally every 15 minutes or
so, until the beef and pork are tender and flavors are
concentrated.
Taste sauce again, re-season and remove from heat.
Sauce will keep in fridge for up to 7 days and in a
freezer for up to 6 months in an airtight container.

[Yeschef]

I found this video a few months (3 years ago) into cooking and it inspired me so much. To think now I am interviewing at Michelin star restaurants is crazy. Thank you so much for this video, all of your content is extremely underrated

[rbreynolds]

Amazing meal and amazing cinematography!

[Nippelzieher]

extremely underrated recipe and even more underrated channel. Subscribed!

[alexandertripodi]

I watch a criminal amount of food videos on here and this one somehow takes the cake I think. My lord

[scb-zu]

I love the experience involved with this video, but I wish it had more about the cooking and preparing of the dish. There’s not a lot of info about how to do this right and I’m making this tonight.

[vaporz]

Isn’t pork fat called lard and not tallow? Never heard of pork fat referred to as pork tallow before. But this recipe is awesome.

[stephenpekaar]

Holy fucking Jesus this is ridiculous I love it

[juanjosehoyosaristizabal]

How many servings do I have from this recipe?