Chinese-Italian Ragu
Updated Nov 02, 2025, Published on Jun 22, 2024
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There aren't many things more delicious than a classic meaty tomato sauce, but this Chinese-Italian Ragu takes a classic to a whole new level! Switch up your pasta night with this exciting fusion of Chinese and Italian flavors.
Do you like fusion recipes? Check these out as well!
- Chinese-Italian Creamy Chili Oil Pasta
- Miso Mushroom Bucatini
- One Pan Thai Curry Chicken and Orzo
- 30 Minute Miso Calabrian Chili Shrimp Pasta
- Gochujang Vodka Pasta
What makes this recipe unique?
Fennel Stalks: A classic French mirepoix or Italian sofrito contains carrots, celery, and onions cooked in oil or butter. This recipe has a twist of using fennel stalks in place of celery. They have a similar fibrous texture, but contain an anise-flavor which pairs well with the fennel seeds, Chinese five spice, and star anise in the recipe. Most recipes just use the fennel bulb and fennel fronds. This recipe is a great reminder to NOT waste the stalks!
Sichuan Peppercorns: Sichuan peppercorn has a unique flavor that is both citrusy and slightly floral. Its most distinctive feature is the tingling, numbing sensation it produces. I added these early in the cooking process which contributes to the unique flavor of the sauce, but does not have much of the numbing effect.
Chinese Five Spice: Adds a complex flavor profile that is sweet, spicy, and slightly bitter, with a hint of citrus and licorice.
Shaoxing Wine: A Chinese rice wine that adds flavor and complexity to the sauce. I also used it to deglaze the pan during the cooking process.
Soy Sauce and Oyster Sauce: Adds saltiness, sweetness, and extra umami to the sauce.
Chinese-Italian Ragu Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1/2 cup Carrots finely diced
- 1/2 cup Fennel Stalks finely diced
- 1 small Yellow Onion finely diced
- 4 oz Pancetta diced
- 1 tsp Sichuan Peppercorns optionally grind before adding
- 1/2 tsp Whole Cloves optionally grind before adding, or use 1/4 tsp ground cloves
- 1/2 tsp Fennel Seeds optionally grind before adding
- 4 cloves Garlic minced
- 1/2 lb Ground Italian Sausage I used mild Italian sausage
- 3/4 lb Ground Beef I used 90/10 ground beef
- 1/4 tsp Kosher Salt or to taste
- 1/4 tsp White Pepper
- 1.5 tsp Chinese Five Spice
- 1/2 cup Shaoxing Wine or substitute with dry sherry or chicken broth
- 2 tbsp Tomato Paste
- 28 oz Crushed Tomatoes I used a 28 oz can of crushed tomatoes
- 1 cup Water or chicken bone broth; add more as needed
- 1 tsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 tsp Granulated Sugar
- 1 Cinnamon Stick
- 1 Bay Leaf
- 2 Star Anise
- 2 Dried Red Chili Peppers
Recipe Instructions
- Heat the extra virgin olive oil in a large Dutch Oven or heavy-bottomed pot over medium heat. Add the finely diced carrot, fennel stalks, and yellow onion. Cook for 4 minutes until softened, stirring occasionally.
- Stir in the diced pancetta and Sichuan peppercorns and cook for 3 minutes. Stir in the whole cloves and fennel seeds and cook for another 3 minutes. Stir in the minced garlic and cook for 1 minute.
- Add the ground Italian sausage and ground beef. Use a potato masher (or wooden spoon) to break the meat into crumbles. Season with salt, white pepper, and Chinese five spice. Cook for 5 minutes until lightly browned.
- Pour in the Shaoxing wine and scrape the bottom of the pan with a wooden spoon to release any stuck bits. Cook for 2-3 minutes or until most of the liquid is absorbed.
- Mix in the tomato paste and cook for 2 minutes. Pour in the can of crushed tomatoes, water, and bring to a simmer. Mix in the light soy sauce, oyster sauce, and granulated sugar.
- Turn heat to low. Stir in the cinnamon stick, bay leaf, star anise, and dried red chili peppers. Cover the pot with a lid, leaving it slightly ajar. Cook for at least 2 hours or up to 3 hours. Stir occasionally throughout the cooking process and add splashes of water or chicken bone broth as needed if the liquid reduces too much. Add additional salt to taste.
- Remove the cinnamon stick, bay leaf, star anise, and dried red chili peppers before serving. You can also discard any whole cloves if you didn't grind them. See notes for serving suggestions.
What should I serve this with?
Make 1 lb of spaghetti and toss the Chinese-Italian Ragu into the spaghetti. You may have some extra sauce. Divide among bowls and optionally top with your choice of toppings such as parmesan cheese, fresh parsley, and Fly By Jing Sichuan Chili Crisp.
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Chinese-Italian Ragu
Equipment
- Dutch Oven or other heavy-bottomed pot
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1/2 cup Carrots, finely diced
- 1/2 cup Fennel Stalks, finely diced
- 1 small Yellow Onion, finely diced
- 4 oz Pancetta, diced
- 1 teaspoon Sichuan Peppercorns, optionally grind before adding
- 1/2 teaspoon Whole Cloves, optionally grind before adding or use 1/4 tsp ground cloves
- 1/2 teaspoon Fennel Seeds, optionally grind before adding
- 4 cloves Garlic, minced
- 1/2 lb Ground Italian Pork Sausage, I used mild Italian sausage
- 3/4 lb Ground Beef, I used 90/10 ground beef
- 1/4 teaspoon Kosher Salt, or to taste
- 1/4 teaspoon White Pepper
- 1.5 teaspoon Chinese Five Spice
- 1/2 cup Shaoxing Wine, or substitute with dry sherry or chicken broth
- 2 tablespoon Tomato Paste
- 28 oz Crushed Tomatoes, I used a 28 oz can of crushed tomatoes
- 1 cup Water, or chicken bone broth; add more as needed
- 1 teaspoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Granulated Sugar
- 1 Cinnamon Stick
- 1 Bay Leaf
- 2 Star Anise
- 2 Dried Red Chili Peppers
Instructions
- Heat the extra virgin olive oil in a large Dutch Oven or heavy-bottomed pot over medium heat. Add the finely diced carrot, fennel stalks, and yellow onion. Cook for 4 minutes until softened, stirring occasionally.3 tablespoon Extra Virgin Olive Oil, 1/2 cup Carrots, 1/2 cup Fennel Stalks, 1 small Yellow Onion
- Stir in the diced pancetta and Sichuan peppercorns and cook for 3 minutes. Stir in the cloves and fennel seeds and cook for another 3 minutes. Stir in the minced garlic and cook for 1 minute.4 oz Pancetta, 1 teaspoon Sichuan Peppercorns, 1/2 teaspoon Whole Cloves, 1/2 teaspoon Fennel Seeds, 4 cloves Garlic
- Add the ground Italian sausage and ground beef. Use a potato masher (or wooden spoon) to break the meat into crumbles. Season with salt, white pepper, and Chinese five spice. Cook for 5 minutes until lightly browned.1/2 lb Ground Italian Pork Sausage, 3/4 lb Ground Beef, 1/4 teaspoon Kosher Salt, 1/4 teaspoon White Pepper, 1.5 teaspoon Chinese Five Spice
- Pour in the Shaoxing wine and scrape the bottom of the pan with a wooden spoon to release any stuck bits. Cook for 2-3 minutes or until most of the liquid is absorbed.1/2 cup Shaoxing Wine
- Mix in the tomato paste and cook for 2 minutes. Pour in the can of crushed tomatoes, water, and bring to a simmer. Mix in the light soy sauce, oyster sauce, and granulated sugar.2 tablespoon Tomato Paste, 28 oz Crushed Tomatoes, 1 cup Water, 1 teaspoon Light Soy Sauce, 1 tablespoon Oyster Sauce, 1/2 teaspoon Granulated Sugar
- Turn heat to low. Stir in the cinnamon stick, bay leaf, star anise, and dried red chili peppers. Cover the pot with a lid, leaving it slightly ajar. Cook for at least 2 hours or up to 3 hours. Stir occasionally throughout the cooking process and add splashes of water or chicken bone broth as needed if the liquid reduces too much. Add additional salt to taste.1 Cinnamon Stick, 1 Bay Leaf, 2 Star Anise, 2 Dried Red Chili Peppers
- Remove the cinnamon stick, bay leaf, star anise, and dried red chili peppers before serving. You can also discard any whole cloves if you didn't grind them. See notes for serving suggestions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
