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Marches-Style Ragù

Serves: 10
Total Calories: 222


1 cup homemade or store-bought beef broth
1/4 cup olive oil
1 small onion , finely chopped
1 rib celery , chopped
1 carrot , chopped
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
1 pound boneless beef chuck , cut into 2-inch chuncks
1 (28-ounce) can imported Italian peeled tomato , drained and passed through a food mill
pinch of ground cloves
salt and freshly ground black pepper
1/2 cup milk


1 Prepare the broth, if necessary. Pour the oil into a large saucepan. Add the vegetables and herbs and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender and golden.

2 Add the beef and cook, stirring often, until the meat is browned. Sprinkle with salt and pepper. Add the tomato puree, broth, and cloves. Bring to a simmer. Partly cover the pan and cook, stirring occasionally, until the meat is tender and the sauce is thick, about 2 hours.

3 Remove the meat, drain it, and chop it finely. Stir the chopped meat back into the sauce.

4 Add the milk and heat 5 minutes before serving. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 222
Calories from Fat: 89

This Marches-Style Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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