Yield: Yields about 8 cups, enough for about 1 lb. of pasta.
Ragu is best served with a noodle it can cling to, like these wide, ridged ribbons. This recipe is easily halved, but even if you’re cooking for fewer people, you might as well make a whole batch and freeze the leftover sauce.
Make Ahead Tips
The finished sauce (without the butter or Parmigiano) can keep for a week, covered in the refrigerator, and it can also be frozen for up to a month. Defrost frozen ragù overnight in the refrigerator and then slowly bring it to a simmer, adding a little water or broth to prevent scorching.
Best sauce ever!
I love a good simple ragu, but this one fell short. I've made this dish twice and have been underwhelmed both times, though I used homemade beef stock and top quality meat, which I chopped in the food processor as suggested. Unlike the appetizing photo, my final result was quite dry, with lots of meat but very little in the way of sauce to cling to the pasta.
I have been making this for years and it is absolutely fabulous. I always double the recipe and freeze the extra. It's almost better reheated. Perfect comfort food! You have to try this!
A delicious meal for a cold day. This dish has a nice texture and a fragrant appeal when done. The Chianti seems to enrich the beef flavor.
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