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Piadina served with red wine beef ragu
Delicious and rich piadina with red wine beef ragu

Beef Ragu Piadina

Author: Flavelo
Recipes Main Courses Quick Meals
Piadina is an Italian flatbread traditionally filled with cured ham, but here we pair it with a rich, slow-cooked beef ragu. The thick sauce of the ragu and the deep umami flavor of the beef provide a perfect contrast to the crispy, neutral dough.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 2 servings
🔥 Calories 750 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed pot (for ragu)
  • Skillet (for piadina)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Dice the beef into small, 1/2-inch cubes.

Tip: Smaller pieces tenderize faster and fit the flatbread better.
2 ✓

Heat oil and brown the meat over high heat. Remove the meat.

Tip: Creating a crust is crucial for flavor.
3 ✓

Sauté chopped onion and garlic in the remaining fat.

Tip: The onion deglazes the browned bits left by the meat.
4 ✓

Return meat, stir in tomato paste, cook for 1 minute, then deglaze with wine.

Tip: Frying the paste removes the 'canned' taste.
5 ✓

Add broth, rosemary, salt, and pepper. Cover and simmer on low for 1-1.5 hours until you get a thick ragu.

Tip: Liquid must evaporate so it doesn't make the bread soggy.
6 ✓

Before serving, warm the piadina in a hot, dry skillet for 1 minute per side.

Tip: Heat softens it and makes it pliable.
7 ✓

Pile ragu onto the dough and fold in half.

Tip: Serve immediately.

Recipe FAQ

Why is the meat tough?
You didn't cook it long enough. Beef needs time for connective tissues to soften. Add water and keep cooking.

Ingredients

  • 2 whole Piadina Flatbreads (ready-made or homemade)
  • 10 oz Beef Chuck or Shank
  • 1/2 cup Dry Red Wine
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 tbsp Tomato Paste
  • 2/3 cup Vegetable Broth
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 sprig Fresh Rosemary