Beef Ragù Chiantigiana

Beef Ragù Chiantigiana
Photo by Martha Holmberg


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

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