This ragù is what most people think of when they think of Italian Sunday Sauce. However, this is specific type of ragù that is made in and around the Naples area. Traditionally it has several types of meat that include pork ribs/neckbones, sausage, braciole, meatballs, and cotica (pork rind roll). These meats are gently simmered for 3-5 hours until they are fork tender, giving the sauce that distinct deep reddish orange color and rich flavor. I make my ragù with pork, braciole, and meatballs. This sauce is a labor of love and well worth the effort.
528ozcans of Whole Peeled San Marzano Tomatoes, pureed
1Onion, diced
Fresh Basil
Salt & Pepper to taste
Olive oil for the pan
1/3cupRed wine of choice **optional**
Instructions
Add olive oil to a large pot, sear all the meat in stages and remove from the pan.
To the same pot, add onion and sautè until translucent.
Add pureed tomatoes, season with salt, pepper and basil. Stir to combine and add meat back in. Cover and bring it up to a boil, then lower the flame to low medium, vent the cover and cook for 3-5 hours, stirring occasionally.