<font color="615F18">Recipe By Cooking Vacations:</font><br> Ragu di Carne Chianina

Cooking Vacations: Ragu di Carne Chianina

Credit for this recipe goes to our friends at Cooking Vacations.

Serves 6

3 1/3 lbs. ground beef (Chianina beef, if possible)
7 oz. celery
7 oz. carrots
7 oz. onions
2 cups Chianti red wine
4/5 cup extra virgin olive oil
3 1/2 oz. tomato paste


  • Dice the celery, carrot and onion.
  • In a pot, heat the olive oil and sauté the celery, carrot and onion for 2-3 minutes or until translucent.
  • Add the ground beef, continuously stirring until well-browned.
  • Add the wine, cover the pot and simmer for 10 minutes.
  • Remove the top and let the sauce reduce.
  • Add the tomato paste diluted with a glass of water.
  • Continue simmering the ragú for another 20 minutes on low heat.
  • Salt and pepper to taste, turn off heat, cover and let ragú rest for 30 minutes prior to serving. This ragú goes well with all types of pastas!