They're goin' in. And this is a traditional ragu.

它们要放进去了。这是传统的意大利肉酱。

Looked like a really slow cooked ragu, in 10 minutes.

看起来像慢煮的肉酱，只用了十分钟。

So I'm going pasta, ragu, ricotta, garlic sausage.

我准备了意大利面，肉酱，乳清干酪，大蒜香肠。

Shut your mouth. - Not even that, I reckon 10-minute ragu. - It's quite messy.

闭上你的嘴。- 连那些都没有，我估计是 10 分钟做好的肉酱。- 这可真够乱的。

Then more pasta, bechamel, ragu, garlic sausage.

然后是更多的意大利面，白酱，肉酱，大蒜香肠。

So just to finish the ragu, I've thrown in some chicken gravy granules.

为了完成肉酱，我加入了一些鸡肉汁颗粒。

Or maybe I love to say it, but the lentily corned beef ragu behaves and tastes like a cheats ragu.

也许我很喜欢这么说，但腌牛肉肉酱的味道和表现都像真正的肉酱。

And it melts down into this, and it makes the ragu in no time at all.

它很快就能融化，很快就能做成肉酱。

Chilli dogs, but with a duck ragu.

辣椒热狗，但配的是鸭肉酱。

The final hack for my ragu, is I'm using pre-cooked confit duck.

做肉酱的最后一个窍门，我要用预煮过的煨鸭肉。

I'm making hot dogs, Ben, but I'm making duck ragu hot dogs.

我在做热狗，本，但我在做鸭肉酱热狗。

My ragu is now going to bubble away for 15 minutes and it's time to make cheese.

我的肉酱现在要泡 15 分钟，现在是时候做奶酪了。

For the sake of just doing something, I started a tomato sauce going, and then I crumbled my crumbly sausage in and thought, ragu.

为了做点什么，我开始做番茄酱，然后我把脆香肠弄碎，心想，意式肉酱。

The main difference is size and ingredients: Rome's version are smaller bites of fried rice and ragu stuffed with cheese filling, where Sicily's larger balls are historically made with peas and no cheesy goodness.

主要区别在于大小和配料：罗马的版本是小块的炒饭和塞满奶酪的肉酱，而西西里岛的大丸子历来是用豌豆制成的，没有奶酪味。

I think frozen beef mince I could have got for that price, but it's got so much, because it's been frozen, water in it, you're going to have to cook it down in the ragu for such a long time.

我想我可以用这个价格买到冷冻牛肉末，但里面有很多，因为它是冷冻的，里面有水，你必须把它放在肉酱里煮很长时间。