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!
Enjoy!
Linda~
Visit our Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!
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!
Reblogged this on Crackling Pork Rinds.
LikeLiked by 1 person
Love this! I’m a veggie, but see how I can make this work in my kitchen. Thank you!
LikeLiked by 1 person
My pleasure!! Thanks for visiting 😊
LikeLike
Reblogged this on O LADO ESCURO DA LUA.
LikeLiked by 1 person
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! 🌸💙🍴💜🌺
LikeLiked by 1 person
My pleasure!!! Have a wonderful week! 💗❤️🌺❤️💗
LikeLiked by 1 person
Aww Linda, I’m sorry for my delay. Your delicious contribution has been a true pride. Your recipes are another kind of Art. Have a nice week too and congrats, dear💟
LikeLiked by 1 person
This looks so delicious!!! I love anything pasta. 😀 Thanks for sharing at Fiesta Friday #164.
LikeLiked by 1 person
You’re welcome! 😊
LikeLike
Oh wow! That looks super delicious – in fact I can almost smell it from here and I can tell you it is making me drool in a most unseemly way!!!
LikeLiked by 1 person
Haha! Love it!! Thanks! 😀😀
LikeLiked by 1 person
Great recipe. Nice to use different pastas. Makes life exciting! 🤗
LikeLiked by 1 person
Sure does! Thanks!! 😋
LikeLike
Hearty and yum. Thanks for sharing!
LikeLiked by 1 person
Wow! sounds delicious Linda 🙂
LikeLiked by 1 person
Thanks Lynne!! Have a wonderful weekend 🙂
LikeLike
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.
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to transform a world!”
LikeLiked by 1 person
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 🙂
Linda~
LikeLiked by 1 person
Happy St. Patrick’s Day. I’m going to Tink’s Cheers bar down the street for a bit of corned beef and cabbage tonight.
xx,
mgh
LikeLiked by 1 person
Sounds great! Have fun 🍀😊
LikeLiked by 1 person
Beautiful dish Linda! Such a great way to eat a roast.
LikeLiked by 1 person
I agree! Thanks Antonia! 😘
LikeLiked by 1 person
Will be popping this in and waling away too 🙂
Looks delish
X
LikeLiked by 1 person
Thanks Mojisola!! You’ll love it! 🙂
LikeLike
I definitely am going to make this. I think I will adapt to my slow cooker.
LikeLiked by 2 people
Great idea! Pop it in and walk away! 🙂
LikeLiked by 1 person
This amazing Oh my I would love to have this for dinner today.
LikeLiked by 1 person
Thanks Suzanne! It was so good! 🙂
LikeLike
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. 😉
LikeLiked by 2 people
Thank you! Yes, we got snow too…thankfully not as much as they expected! Perfect pasta weather 🙂 🙂
LikeLike
Pasta weather, indeed! Luckily, NYC escaped with only about 7″ of snow, but my parents in Northwestern Connecticut got about 24″! *phew*
LikeLiked by 1 person
Whoa…that’s too much SNOW! 🙂
LikeLike
Thanks for sharing, a lovely post!
LikeLiked by 1 person
My pleasure! 🙂
LikeLiked by 1 person