The greatest ragu recipe

That looks great! I would suggest a couple of details that really
enhance the flavour. When you get the tomatoes you should add one cup of
water per can, this allows you to cook the ragu longer, making the meat
"melt" without having to shred it, those unedible parts are actually
edible if you let everything cook long enough. I would also add celery
and put the meat back in the pot before the wine (though I am not sure
how much of an impact it might actually have. My last tip is regarding
spices, if you add a small spoon of 100% cocoa poweder (this is a
neapolitan ragú trick) and some nutmeg you can really bring out the
flavours of the meat. Lovely video!