This ragu di carne is a delicious recipe to enjoy with your favorite pasta on a Sunday with family! Had this growing up usually with orecchiette pasta and still enjoy it this way today.

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

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!