This Might Be The Most Underrated Pasta Sauce In Italy

This video provides a comprehensive guide to making a rich, professional-grade lamb ragu. The chef emphasizes classical techniques—such as rendering fat, creating a Maillard crust, and slow-braising—to develop deep, concentrated flavors. The secret to the sauce's richness lies in using a combination of boneless leg of lamb and bone-in lamb shanks for added collagen and marrow.