"The reason for her choice is simple. "Chuck has a little bit more fat in it," she says in the video. This not only adds flavor, but it also keeps the meat moist throughout the cooking process and prevents it from breaking down too much. It's the ideal beef cut for a flavorful, balanced Bolognese sauce, and, luckily, it's a reliably cheap cut, too."
"Her simple version starts off with the classic Italian combination of onion, carrots, and celery, as well as garlic. Once she adds her ground chuck, she turns up the heat to caramelize it slightly, which she says is key to the dish. Her other top tips include using her favorite tomatoes, Corbarino cherry tomatoes, instead of San Marzanos, and snipping them with scissors in the pan instead of smashing them. Like with any classic Ragu alla Bolognese, as it's known in Italy, she also uses fresh herbs and keeps any other additions minimal."
Giada de Laurentiis favors ground beef chuck for Bolognese because its higher fat content adds flavor and preserves moisture during long cooking, preventing the meat from breaking down. The recipe begins with onion, carrots, celery, and garlic, then the chuck is added and caramelized slightly to deepen the sauce. Corbarino cherry tomatoes are preferred over San Marzanos and are snipped in the pan with scissors rather than smashed. Fresh herbs are used sparingly and other additions are kept minimal to maintain a balanced Ragu alla Bolognese inspired by the Roman restaurant NiNo.
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