Ragu Napoletano

== Description ==
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 ===
* 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 	ounces) cans peeled plum tomatoes, with juice,passed through a food mill
* lb italian sweet sausages (I used hot)
* 1 	pinch hot red pepper flakes
== Directions ==
* 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.
=== Other Links ===
== See also ==
Category:Beef Recipes
Category:Italian Meat Dishes
Category:Italian Recipes
Category:Kosher salt Recipes
Category:Pasta Recipes
Category:Recipes that need photos
Category:Red wine Recipes