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Ragu Napoletano

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Description Edit

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 Edit

Directions Edit

  • 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.

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