This hearty Chianti Classico beef ragù is a comforting Italian dish that perfectly complements the robust flavors of Castello di Bossi C. Berardenga Chianti Classico 2015. The rich and savory ragù is simmered slowly in Chianti wine, enhancing its depth and complexity. Serve it over pasta or with crusty bread for a satisfying meal.
Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, finely chopped. 1 celery stalk, finely chopped. 1 cup Castello di Bossi C. Berardenga Chianti Classico 2015. 1 can 14 oz diced tomatoes. 2 tbsp tomato paste. 1 bay leaf. Salt and pepper to taste. Cooked pasta or crusty bread, for serving. Grated Parmesan cheese, for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef dices and cook until all sides are brown. Take it out of the pot and set it aside. Put the chopped onion, garlic, carrot, and celery in the same pot. About 5 minutes of cooking will soften the food. Put the beef back in the pot after it has been browned. Put in the tomato paste, diced tomatoes, Chianti Classico wine, and bay leaf. Add pepper and salt to taste. Bring to a simmer, then turn down the heat to low, cover, and let it cook slowly for an hour to two hours, stirring every now and then. Take out the bay leaf after the beef is soft and the sauce has thickened. Grate some Parmesan cheese on top of the rag and serve it over cooked pasta or with crusty bread. Castle di Bossi C. Berardenga Chianti Classico 2015 goes well with it.
