1lb.Chuck Roastseasoned with salt and black pepper
1lb.Lamb Neck Boneseasoned with salt and black pepper
1lb.Pork Bellyseasoned with salt and black pepper
4Spicy Sausage
1/2Sweet Onionchopped
3Garlic Clovesminced
1tsp.Hot Pepper Flakes
1/2cupDry White Winelike Chardonnay
HandfulBasil Leavesfresh
1lb.Orecchietteor favorite pasta to serve with
Pecorino Cheesefor 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.