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A rich, authentic Italian-style ragù sauce made by searing only one side of the meat to lock in juices, then slowly simmering with vegetables and wine.

Chef Fabri's life-changing ragù sauce, made by braising whole cuts of meat for a long time and shredding them along the grain to maximize flavor and texture, instead of using ground meat.

An authentic ragù sauce simmered for four hours with beef, pork, bacon, sautéed tomato paste, and cheese rind, delivering deep, savory flavor.

Lasagna made with authentic ragù sauce, slow-cooked in the oven for 4 hours using Italian sausage and beef, packed with rich, savory depth.

Slow-cooked wagyu beef simmered for two hours in dark beer and stock sauce, then generously packed into a flaky pie crust—this is the quintessential Australian comfort food.

A rich seafood stew reinterpreted from the traditional Marseille fish soup using easy-to-find ingredients at home.

A rich Indian-style chicken curry made without water, using the flavors of onion, tomato, and fresh cream with added spices.

A curry-house-style omurice featuring a rich Japanese curry base topped with a tornado-shaped egg crepe

An Italian traditional vegetable ragù pasta that creates deep umami by patiently sautéing vegetables and tomatoes until their moisture evaporates.

A French beef stew that achieves deep umami by marinating beef and vegetables in rich red wine for an extended period, then simmering slowly in the oven.

An Italian traditional ragù sauce recipe that achieves a deep flavor in just 35 minutes without long simmering.

A rich, concentrated ragù pasta that builds deep, weighty umami by searing meat in large chunks and then simmering it with mushrooms and brown stock.