The only thing this sauce needs is time...lots of time. You cannot rush a sauce like this, so It's a good idea to batch cook ...

I used to think I needed to ultra-finely chop all the vegetables that went into a ragù to make them practically disappear ...

or until cooked through (juices should run clear with no trace of blood when the thickest part of the chicken is pierced with a skewer). For the vegetable ragu, heat the olive oil in a wide pan ...