Food

Cook it today. And then keep chilled until Xmas day or even freeze until Christmas Eve. See later edit as I wouldn’t want your family to risk getting unwell.

Internet has so much variation in how long a meat ragu will last in a fridge.

If you have a vacuum chamber then I’d risk vacuum packing and keeping in the fridge.

If not then let it cool and freeze so it can be defrosted Xmas Eve.

I tend to think ragu works best if cooked the day prior to eating. We made a huge batch in the pressure cooker two weeks ago. Softend the soffrito, then seared off a few kg of beef shin (with a light seasoned flour dredge) deglazed with red wine and boiled off the alcohol, added a couple of bay leaves and 5 or 6 strips of lemon zest, tinned tomatoes a mug of water and returned the soffrito and beef to the pot. 50 mins in pressure cooker. Drained off the liquid and reduced by 2/3 and while that was happening shredded the meat and removed any gristly bits of connective tissue.

We have vacuum bags of it in the freezer now.