How to Make Beef Ragù Like an Italian

Italian Ragu — The Secret to a True Slow-Cooked Masterpiece

There are few dishes in the world that offer the same sense of profound, deep-seated comfort as a truly great beef ragù. It's not just a sauce; it's a culinary hug, a flavour journey, and the absolute heart of an Italian Sunday lunch.

We're not talking about a quick weeknight mince-and-tinned-tomato affair. We're talking about the real deal—a rich, complex, and velvety sauce that clings lovingly to every strand of pappardelle or fills every layer of a perfect lasagna.

So, what is the secret to achieving this culinary alchemy? It boils down to three essential principles: Time, Quality, and Provenance.

1. Time: The Art of the Slow Cook

The biggest mistake one can make with a ragù is rushing it. In Italy, the cooking time is measured not in minutes, but in patience.

• The Soffritto is Key: Every great ragù starts with a soffritto—a finely diced aromatic base of onion, carrot, and celery, gently sautéed in good Extra Virgin Olive Oil. This is the foundation; cook it slowly until it's completely soft and translucent, releasing its natural sugars and essences.

• The Gentle Simmer: Once the meat is browned and deglazed with a splash of wine, the real magic begins. The sauce must be brought to the gentlest of simmers, covered (but with a slight gap for steam to escape), and left to cook for at least three hours. The low, slow heat breaks down the connective tissue in the beef, turning it into gelatin, which gives the sauce its incredible, mouth-coating richness and depth. This is where the flavours merge and deepen into a single, cohesive masterpiece.

2. Quality: The Finest Ingredients

A simple sauce demands exceptional ingredients. An Italian nonna would never compromise on the quality of her core components.

• Extra Virgin Olive Oil: Always start with a high-quality oil. It’s not just a cooking fat; it’s a flavour layer.

• The Tomato: Whether it’s rich passata or crushed peeled tomatoes, they must be vibrant and naturally sweet to balance the meat.

• The Wine: Use a good, dry red wine that you would actually drink. It adds crucial acidity and complexity as the alcohol cooks off.

3. Provenance: The Noble Beef of Tuscany

The true soul of an exceptional beef ragù lies in the quality of the meat—and for us, that means looking to Tuscany, the home of the magnificent Chianina cattle.

The Chianina is one of the world's oldest and largest breeds of cattle, traditionally raised in the Val di Chiana in Tuscany and Umbria.

• Protected Status: The beef we use is protected by the IGP (Indicazione Geografica Protetta) status, meaning its quality and origin are rigorously controlled. This is a guarantee that the meat is of a superior standard, known for its lean texture, fine grain, and exceptional flavour.

• A Taste of Terroir: When you use Chianina beef, you are tasting a piece of Tuscan history, a reflection of the region’s rich pastures and time-honoured traditions.

We've Done the Hard Work for You

The truth is, while a traditional three-hour ragù is a beautiful labour of love, life doesn't always allow for it. But that doesn't mean you should settle for anything less than Italian quality.

At Carluccio's, we believe authentic flavour should be accessible, and that’s why we’ve created a product that captures the heart of this Tuscan classic (and many others), without the washing-up:

Carluccio's Ragù di Chianina – Tuscan IGP Beef Sauce

We’ve taken all the principles above and jarred them for you.

• We start with that fantastic IGP Chianina Beef—the very same ingredient prized by Tuscan chefs.

• We follow the traditional method, incorporating a genuine soffritto of onion, celery, and carrots, then slowly simmering the sauce for the required time to achieve that incredible depth of flavour.

• The result is a rich, dense, and deeply authentic ragù that tastes as if it has been lovingly tended for hours.

All you have to do is heat it gently, toss it through a wide pasta like pappardelle or alternatively, our Trottole al Bronzo and then top with a generous grating of Parmesan, and enjoy. Fantastico!

Click here to bring a true taste of Tuscany home tonight: Carluccio's Ragù di Chianina Tuscan IGP Beef Sauce 210g