Ragu Napoletano

Description

When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the Sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 lb boneless Veal shoulder, cut into chunks
• 1/2 lb boneless Beef chuck, cut into chunks
• kosher salt
• fresh ground black pepper
• 1 Onion, finely chopped
• 3/4 cup dry red wine
• 2 (28 ounces) cans peeled plum tomatoes, with juice,passed through a food mill
• lb italian sweet sausages (I used hot)
• 1 pinch hot red pepper flakes

Procedures

• In a large Pasta pot or Dutch oven, heat the oil until smoking.
• Season the Veal and Beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
• Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
• Add the Onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
• Cook until the onions are golden brown and very soft, about 10 minutes.
• Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
• Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
• Remove from the heat and remove meat and sausages from sauce.
• Cover well and save for another meal.
• Adjust seasoning with salt and pepper and allow to cool.

References

[[Category:Pasta Recipes