Ragu Napoletano (Neapolitan Meat Sauce)

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 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
• 1/2 lb italian sweet sausage (I used hot)
• 1 pinch hot red pepper flakes

Directions

1. 1

   In a large pasta pot or Dutch oven, heat the oil until smoking.

2. 2

   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.

3. 3

   Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).

4. 4

   Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.

5. 5

   Cook until the onions are golden brown and very soft, about 10 minutes.

6. 6

   Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.

7. 7

   Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.

8. 8

   Remove from the heat and remove meat and sausages from sauce.

9. 9

   Cover well and save for another meal.

10. 10

    Adjust seasoning with salt and pepper and allow to cool.