Beef Ragù Chiantigiana

Beef Ragù Chiantigiana
Photo by Martha Holmberg


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

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


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