Neapolitan Meat Sauce - {Ragu Napoletano}

Recipe Ingredients

1/2 lb	227g / 8oz	Veal - cut into chunks
1/2 lb	227g / 8oz	Beef chuck - cut into chunks
1		Onion - finely chopped
4 tablespoons	60ml	Extra-virgin olive oil
3/4 cup	177ml	Red wine
2		Peeled San Marzano tomatoes - (28 oz ea) - with juices,
		Passed through a food mill
1/2 lb	227g / 8oz	Sweet Italian sausages
1 teaspoon	5ml	Salt
1		Hot chili flakes

Recipe Instructions

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, sausage, salt and chili 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 sausage from ragu, chop and return to ragu. Adjust seasoning with salt and pepper.

This recipe yields 4 cups, for 8 pasta servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A38) - from the TV FOOD NETWORK

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