This Tuscan Ragù is so delicious! Slow cooked in a red wine reduction and served over Campanelle pasta…the aroma fills the kitchen and brings everyone to the table…
Tuscan Ragù & Campanelle
1 tablespoon extra virgin olive oil
2 lbs boneless chuck roast
1 yellow onion, chopped
3 garlic cloves, minced
1 large carrot, peeled & diced
1 cup red wine
1 cup water
2 tablespoons butter
salt & fresh ground pepper
3 cups spaghetti sauce (homemade or store bought)
1 lb Campanelle pasta
fresh Parmesan cheese
Heat oven to 350°F. Heat olive oil in a large deep oven-safe skillet over high heat. Sear the roast on each side. Add the onion, garlic, carrots, red wine, water and butter. Season with salt and pepper. Put an oven-safe lid on the skillet and braise in the heated oven for 3 hours. Remove from oven and shred the meat. Remove excess fat. Add the spaghetti sauce and bring to a simmer. Cook the Campanelle pasta as package directs. Scoop Tuscan Ragù over pasta and sprinkle with freshly grated Parmesan cheese. Serves 6. Delicious!
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See also Heidi’s Traditional Bolognese Sauce for a different style of Ragù.