Beef Ragù Chiantigiana

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