Johnny West
Well-known member
I want to try this…
Old World Ragu
This Ragu is enjoyed with Italian bread, no pasta. Grab some forks and enjoy what Grandma’s in Naples Italy have been making for hundreds of years using simple ingredients and lots of love.
You’ll need-
•2-lb thick chuck steak cut into 4-6 pieces
•1-lb of pork chops boneless or bone in
•1-lb Italian pork sausages
•4-28 oz cans of whole plum tomatoes crushed by hand
•1/2-cup dry red wine
•2-bay leaves
•2-sprigs of basil
•5-garlic cloves smashed
•1-cup of chopped onion
•1/2-cup minced carrots
•salt and pepper
•1/4-cup olive oil
•1-cup of water
1-season the meat with S&P
2-add the oil to a heavy pot and once hot brown the meat in stages and remove to a plate (do not brown the sausage)
3-add the onion, carrots, garlic and sauté for 2 minutes
4-add the wine deglaze the fond
5-add the tomatoes, water, bay leaves, basil, 2-tsp of salt, 1-tsp of pepper
6-add all the meat and any liquid on the plate to the pot (except for the sausage) once it begins to boil lower the heat to a very low simmer cover 3/4 of the way so steam can escape.
7-simmer for 3 hours stirring often
8-add the sausage simmer for another hour.
9-remove the bay leaves
10-very important be sure the heat is very very low or this will burn
Serve in a bowl drizzle on some extra virgin olive oil with a nice Italian bread on the side.
Paul Mancini
Old World Ragu
This Ragu is enjoyed with Italian bread, no pasta. Grab some forks and enjoy what Grandma’s in Naples Italy have been making for hundreds of years using simple ingredients and lots of love.
You’ll need-
•2-lb thick chuck steak cut into 4-6 pieces
•1-lb of pork chops boneless or bone in
•1-lb Italian pork sausages
•4-28 oz cans of whole plum tomatoes crushed by hand
•1/2-cup dry red wine
•2-bay leaves
•2-sprigs of basil
•5-garlic cloves smashed
•1-cup of chopped onion
•1/2-cup minced carrots
•salt and pepper
•1/4-cup olive oil
•1-cup of water
1-season the meat with S&P
2-add the oil to a heavy pot and once hot brown the meat in stages and remove to a plate (do not brown the sausage)
3-add the onion, carrots, garlic and sauté for 2 minutes
4-add the wine deglaze the fond
5-add the tomatoes, water, bay leaves, basil, 2-tsp of salt, 1-tsp of pepper
6-add all the meat and any liquid on the plate to the pot (except for the sausage) once it begins to boil lower the heat to a very low simmer cover 3/4 of the way so steam can escape.
7-simmer for 3 hours stirring often
8-add the sausage simmer for another hour.
9-remove the bay leaves
10-very important be sure the heat is very very low or this will burn
Serve in a bowl drizzle on some extra virgin olive oil with a nice Italian bread on the side.
Paul Mancini
