Dish

Ragù di chianina

Chianina Ragù

Ragù di chianina is a rich and flavorful meat sauce that is perfect for pasta dishes. The sauce is made by browning Chianina beef in a large pot, then adding onions, carrots, and celery. Once the vegetables are soft, canned tomatoes and red wine are added to the pot. The sauce is then simmered for several hours until it is thick and flavorful. The finished sauce is traditionally served with pappardelle pasta, but can also be used with other pasta shapes or as a topping for polenta or mashed potatoes.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù di chianina originated in Tuscany, Italy and is made with Chianina beef, a breed of cattle that is native to Italy. The beef is known for its tenderness and flavor, making it the perfect meat for this rich and flavorful sauce.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ragù di chianina, with some recipes calling for the addition of milk or cream to the sauce. Some recipes also call for the use of different meats, such as pork or veal. Vegetarian versions of the sauce can also be made using mushrooms or lentils in place of the meat.