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Ingredients

• 4 pounds  beef chuck or 4 pounds packaged ground chuck
• 2 to 3 tablespoons  olive oil
• 1 teaspoon  kosher salt
•   Freshly ground black pepper
• 1   large carrot, finely chopped
• 2   ribs celery, finely chopped
• 1   large yellow onion, finely chopped
• 1 tablespoon  minced garlic
• 2 teaspoons  chopped fresh rosemary
• 2 tablespoons  chopped fresh sage
• 2 teaspoons  dried marjoram
• 2 cups  Chianti or other light-bodied dry red wine
• 2 cups  canned pureed tomatoes
• 2 cups  homemade or low-salt beef broth
• 4 tablespoons  unsalted butter
• 1 pound  pasta, cooked al dente
•   Freshly grated Parmigiano-Reggiano (optional)

Description

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.

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