Ragu Stew with tamarind glaze

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the ragu and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the cream cheese along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.