Ingredients
- 1/2 pound veal, cut into chunks
- 1/2 pound beef chuck, cut into chunks
- 1 onion, finely chopped
- 4 tablespoons extra-virgin olive oil
- 3/4 cup red wine
- 2 (28-ounce) cans peeled San Marzano tomatoes and juices, passed through a food mill
- 1/2 pound sweet Italian sausages
- 1 teaspoon salt
- Pinch hot chile flakes
Directions
In a large pasta pot or Dutch oven, combine the veal, beef, onion and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes.
Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes.
Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming fat as necessary.
Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper.
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By lindab365
on February 01, 2013
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Awful recipe. Too salty and very little real flavor.
Just plain strange...
By snort100
hesperia, CA
on May 04, 2012
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I enjoyed this sauce. I used ground beef and sausage instead of the chuck and veal. Cut back on the salt, it was too salty on its own, and a tad too salty when served with the pasta. I believe next time I will try it with the chuck, (I just can't bring myself to eat veal. I'll add a bit of sugar or carrots for some sweetness and a bay leaf. I served it over some homemade light wheat pasta, which happened to be the best my pasta has ever turned out! Obviously, I will make it again.
By mathiaspt_12084646
old bridge, 70
on December 24, 2010
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super easy and very delicious
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