Mastering Ragu di Chianina (Tuscan Beef Ragu) - A Recipe
In the heart of Tuscany, where rolling hills meet ancient traditions, one ingredient stands supreme: the majestic Chianina beef. Recognised by its striking white coat, this ancient breed is world-famous for the Florentine steak (Bistecca alla Fiorentina). But when slow-cooked, its lean yet intensely flavourful meat creates the most luxurious pasta sauce of all: Ragu di Chianina.
This is the ultimate Tuscan comfort food—a dense, rich, and deeply satisfying ragu that differs significantly from the tomato-heavy Ragu Bolognese. It is a true celebration of the meat's quality, designed to cling perfectly to thick strands of pappardelle.
The Carluccio's Kitchen: Ragu di Chianina
While true Chianina beef can be difficult to source outside of Tuscany, the key characteristics we look for are excellent flavour and lean quality. We recommend using a high-quality, free-range beef chuck or shin—the essential element is a cut that benefits from long, slow cooking.
Ingredients
You will need 1 kg of diced, high-quality Beef Chuck or Shin, cut into 1-2cm cubes.
The Liquid and Fat:
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100 g Diced pancetta
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250 ml Dry Italian red wine (e.g., Chianti or Sangiovese)
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500 ml Beef Broth
The Soffritto (Aromatic Base):
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1 large Onion, finely chopped
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1 large Carrot, finely chopped
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2 Celery Sticks, finely chopped
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2 cloves Garlic, minced
The Seasoning and Finish:
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200g tomato paste or passata (this ragu is meat-forward, not tomato-heavy)
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2 Bay Leaves
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1 fresh Rosemary sprig
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Salt and Black Pepper, to taste
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Grated Parmigiano Reggiano, for serving
Method (A Tuscan Tradition)
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Sear the Meat: Heat the olive oil in a large, heavy-bottomed pot or casserole dish over medium-high heat. Pat the beef dry and brown it well in batches until nicely sealed on all sides. This creates deep flavour. Remove the meat and set aside.
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The Soffritto: Reduce the heat to medium. Add the diced pancetta to the pot and cook until crisp. Remove the crisp pancetta pieces and set them aside, leaving the fat in the pot. Add the onion, carrot, and celery (the soffritto). Cook slowly for 10-15 minutes until the vegetables are very soft and sweet. Add the minced garlic and cook for 1 minute more.
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Deglaze: Pour the red wine into the pot. Bring it to a simmer, scraping up any delicious brown bits from the bottom of the pan. Reduce the liquid by about half.
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Simmer: Return the meat to the pot. Stir in the tomato paste or passata and the beef broth. Add the bay leaves and rosemary sprig. Season generously with salt and pepper.
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Low and Slow: Bring the ragu to a gentle simmer. Cover the pot, leaving the lid slightly ajar. Reduce the heat to the lowest setting and let it cook for at least 3 hours. The long simmering time is essential, allowing the connective tissue to break down, resulting in incredibly tender meat and a thick, naturally reduced sauce. The ragu is ready when the meat is fork-tender and easily shreds apart.
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Finish and Serve: Remove the bay leaves and rosemary stem. Use two forks to shred any remaining large chunks of meat. Stir in the reserved crisp pancetta for texture. Serve generously over pappardelle, finishing with a drizzle of our best Carluccio's Extra Virgin Olive Oil and a generous grating of Parmigiano Reggiano.
A Note on Convenience: Carluccio's Time-Saving Ragu
We understand that a 3-hour simmer is a luxury not everyone has time for on a busy weeknight. That's why we’ve captured the depth and quality of this slow-cooked classic in our own jarred Ragu di Chianina. Using authentic ingredients and a careful, slow cooking process, our ready-made sauce delivers the rich, meat-forward flavour of Tuscany straight to your table in minutes. It's the perfect way to enjoy this regional speciality without spending the afternoon by the stove—simply warm the jar and toss it through your favourite pasta. Grab yours in our online store today.
The Heart of Tuscany on Your Plate
Ragu di Chianina is more than just a recipe; it’s a taste of the Tuscan countryside—robust, honest, and profoundly satisfying. It demands time, but the reward is a depth of flavour that is truly unparalleled.
