Tuscan Ragù & Campanelle

Tuscan Ragù & Campanelle

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!
Tuscan Ragù & Campanelle


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Tuscan Ragù & Campanelle
See also Heidi’s Traditional Bolognese Sauce for a different style of Ragù.

This recipe has been shared at Saucy Saturdays, Senior Salon and Funtastic Friday, Fiesta Friday and The Pin Junkie Party…go check it out and then visit some other great sites!

34 thoughts on “Tuscan Ragù & Campanelle

  1. Reblogged this on sketchuniverse and commented:
    Hi sisters, Art awakens all our senses and at times allows us to have
    two lifes. One of those depends on the Art of Cooking, exactly the one that dominates. Our friend Linda. Thank you so much for those tasty and colorful recipes! 🌸💙🍴💜🌺

    Liked by 1 person

  2. Jumped over from the Senior Salon
    Almost missed this one! I try to get to all the Senior Salon posts each week, and thought I had. Fortunately, I scrolled down before closing the tab and there you were, along with one other!

    This looks yummy, and hearty enough to compensate for the texture of the gluten-free pasta I would have to use. Like Bernadette, I’ll no doubt adapt for a slow cooker, and will probably replace the Parmesan with freshly grated Pecorino Romano – my fav. Thanks for sharing.
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to transform a world!”

    Liked by 1 person

    1. Thanks for visiting Madelyn! It was a yummy meal and perfect for the slow cooker…and of course, Pecorino Romano is a wonderful cheese to add on top! Have a wonderful weekend 🙂

      Liked by 1 person

  3. My mouth is WATERING! This might be a good recipe to adjust for my slow cooker. I’ll have to give it a go. It’d be great to eat this week as NYC got a late winter blast of snow…good ragu and pasta weather. 😉

    Liked by 2 people

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