Beef Ragu Chiantigiana

• 2-3 tbs olive oil 4lbs ÷..?? needs checking .. mince 1tsp kosher salt Freshly ground black pepper to taste 1 large carrot, finely chopped 2 ribs celery, finely chopped 1 large yellow onion, finely chopped 1 tbs minced garlic 2 tsp chopped fresh rosemary
  2 tbs chopped fresh sage
  2 tsp dried marjoram
  2 cups Chianti or other light-bodied dry red wine
  2 cups canned tomato puree
  2 cups homemade or low-salt beef broth
  Unsalted butter, half tbs per serving; more to taste
  1.5 lb pasta, cooked to al dente
  Freshly grated Parmigiano Reggiano (optional)

Recipe

Heat the olive oil over high heat in a large, heavy-based pot. When the oil is hot, break the meat into chunks (do not crumble it) and add just enough of the meat to make one layer. Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 - 5 minutes. Transfer the first batch of meat to a bowl and brown the remaining meat in batches, adding more olive oil as needed. Remove the meat, pour off all but 2 tbs fat and, in the same pot, saute the carrot, celery and onion over medium heat until soft and lightly browned, about 10 minutes.

Return all the meat to the pot. Add the garlic, rosemary, sage and marjoram and cook briefly until fragrant. Add 1 3/4 cups of the wine and stir, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce until it has almost gone, about 5 minutes. Reduce the heat to low. Add the tomato puree and simmer the ragu, uncovered and stirring occasionally, for 1.5 to 2 hours. As it cooks, juices will evaporate; add half a cup beef broth periodically (to total about 2 cups) letting it reduce after each addition. After 1.5 to 2 hours, the meat should be tender and the flavours melded.

Add the remaining wine to taste towards the end of cooking, to enhance the ragus wine flavour, but allow some simmering time for the wine to cook off. Taste and adjust the seasoning.

Immediately before serving, whisk half tbs butter per serving into the sauce; toss with the pasta. Serve sprinkled with cheese if desired.

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