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Pasta with Ragu di Carne

Ragu di Carne

Pasquale Sciarappa
Delicious ragu di carne perfect for a Sunday meal with family, served with your favorite pasta!
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 4 quarts Tomato Passata
  • 1 lb. Chuck Roast seasoned with salt and black pepper
  • 1 lb. Lamb Neck Bone seasoned with salt and black pepper
  • 1 lb. Pork Belly seasoned with salt and black pepper
  • 4 Spicy Sausage
  • 1/2 Sweet Onion chopped
  • 3 Garlic Cloves minced
  • 1 tsp. Hot Pepper Flakes
  • 1/2 cup Dry White Wine like Chardonnay
  • Handful Basil Leaves fresh
  • 1 lb. Orecchiette or favorite pasta to serve with
  • Pecorino Cheese for topping

Instructions
 

  • In a large pot, add a large drizzle of olive oil. Once hot, add in all of the meat except for the sausage. Cook for about 10 minutes, flipping the meat over to cook evenly.
  • Add in the onion, garlic, and hot pepper flakes. Mix together and cook for another 3 minutes.
  • Pour in the wine, stir and cook for another 2 minutes.
  • Pour in the tomato sauce. Season with salt and black pepper, mix together and bring to a boil. Once boiling, lower the heat to a low flame and let simmer for two hours.
  • Add in the sausage and basil leaves and let simmer for 1 hour.
  • Cook your favorite pasta to serve with the ragu di carne and enjoy.

Video

Keyword meat sauce, ragu, ragu di carne, sauce
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