Beef Ragù Chiantigiana

Beef Ragù Chiantigiana
Photo by Martha Holmberg


  • 2 cups canned puréed tomatoes
  • Freshly ground black pepper
  • 1 Tbs. minced garlic
  • 1 tsp. kosher salt
  • 2 to 3 Tbs. olive oil
  • Freshly grated Parmigiano-Reggiano (optional)
  • 1 lb. pasta, cooked al dente
  • + 10 more ingredients
    • 2 cups homemade or low-salt beef broth
    • 2 cups Chianti or other light-bodied dry red wine
    • 2 tsp. chopped fresh rosemary
    • 2 Tbs. chopped fresh sage
    • 1 large carrot, finely chopped
    • 2 ribs celery, finely chopped
    • 4 lb. beef chuck or 4 lb. packaged ground chuck
    • 2 tsp. dried marjoram
    • 4 Tbs. unsalted butter
    • 1 large yellow onion, finely chopped

If using beef chuck, cut it into 1 inch chunks, leaving on some of the fat. In a food processor, pulse the chunks in batches, about five times for a few seconds each time; set aside. Heat the olive oil in a large, heavy-based pot. When the oil is hot, add just enough of the meat to make one laye...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network