Ragù di chianina – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Tuscany Servings: Serves 6
Italy Region / Locale: Tuscany Servings: Serves 6Ragù di Chianina is a classic Italian meat sauce that hails from Tuscany, Italy. This luxurious sauce is made with Chianina beef, a prized breed renowned for its exceptional flavor and tenderness. Traditionally served over pasta, this ragù is a testament to the Italian art of slow cooking, blending rich tomatoes with aromatic vegetables and wine, enveloping the senses in a symphony of flavors.
Ingredients
- Chianina beef – 2 lbs / 900 g
- olive oil – 1/4 cup / 60 ml
- yellow onion, finely chopped – 1 large / 150 g
- carrot, finely chopped – 1 large / 100 g
- celery stalk, finely chopped – 2 stalks / 120 g
- garlic cloves, minced – 3 cloves
- red wine – 1 cup / 240 ml
- canned tomatoes, crushed – 28 oz / 800 g
- tomato paste – 2 tbsp / 30 g
- bay leaf – 1 leaf
- salt – 2 tsp / 10 g
- black pepper – 1 tsp / 5 g
- fresh rosemary, finely chopped – 1 sprig
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté until onions are translucent.
- Add minced garlic and cook for an additional minute.
- Increase the heat to high, add Chianina beef, and brown it thoroughly, breaking it up with a wooden spoon.
- Pour in red wine and let it reduce until mostly evaporated.
- Stir in crushed tomatoes and tomato paste. Add bay leaf, salt, pepper, and rosemary.
- Reduce heat to low and let simmer uncovered for approximately 2 hours, stirring occasionally until sauce is thick and meat is tender.
- Adjust seasoning with salt and pepper to taste before serving over pasta.
Substitutions
- Chianina beef -> ground beef
- red wine -> beef broth
- canned tomatoes -> fresh tomatoes, peeled and chopped
Enhancements in the Next Evolution
- Enhance the flavor by marinating the Chianina beef overnight in a mix of wine and herbs.
- Add a pinch of nutmeg to complement the meat’s flavor.
- Incorporate pancetta for a richer taste.
- Finish with a touch of butter for added richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
