You might already know that some Italians add baking soda as well as sugar to tomato sauces to help reduce acidity.

But acidity isn’t the only reason my homemade pasta sauce tastes a little... lacklustre. I always wish my ragu was a little thicker, smoother, glossier, and richer.

Thankfully, chef Jack Croft, a co-owner of London restaurant Fallow, has shared some pro-level tips.

“This isn’t the authentic way or the correct way... this is the chef way,” he explained on YouTube.

How do chefs make ragu?

Chef Croft began by placing some pancetta in the pan before adding a sofrito of carrots, onions, and celery.

It’s not vital to get the pancetta super brown, he added; it’s more about that smoky fat flavour.

He added a pinch of salt in this sautee stage, as he........

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