Sunday gravy

I usually give an Italian name to my posts. Today I want to dedicate this recipe to my family in Chicago.

Even If they have Irish origins, they have the big Italian attitude: to stay together, sharing feelings and good food. I hope to have another Sunday lunch with all of them very soon.

To Meghan, Bill, Teresa, Big Cat, Maureen, Sean, Mary Kate, Emmett and Tommy

This Sunday gravy, ragù napoletano, is a red sauce, made with tomato and meat, simmering for long time (4, 5 hours). The sauce is used for pasta (I suggest the short shapes as rigatoni, penne, tortiglioni or ziti broken into pieces) and the meat as secondo. Once cooked the ragù could be frozen.

 

400 gr beef thick flank, chopped into medium-sized pieces (serving 6/8)

200 gr pig flank, chopped into medium-sized pieces
2 pig ribs
1 1/2 lt tomato passata
2 teaspoons tomato paste
1 small onion, finely chopped
1/2 glass red wine
2 Tablespoons evo oil
fresh basil
salt
black pepper
parmesan

In a large saucepan, heat the olive oil, add the onion and cook for 4-5 minutes. Add the meat and continue to fry until all meat sides are browned. Pour  the red wine and when reduced, add the tomato paste and then the passata with some fresh basil. Season with salt, black pepper and stir well.

Bring to the boil, then lower the heat to a simmer, cover and cook gently for 4/5 hours. Stir from time to time, and if dry, add a little more water. The sauce must be reduced in volume: thick, silky and very dark. To understand if It is ready or not, use a piece of bread to mop up the rich sauce. Mhmhmhmhmh!

Remove from the heat and toss the pasta, serving with some parmigiano (parmesan).