Serves 12
Ragu is a meat-based tomato sauce. It is the traditional Italian Sunday dinner sauce. This sauce will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.
5 (28-ounce) cans whole peeled San Marzano tomatoes or 36 Roma tomatoes
½ cup olive oil
5 ounces stewing beef
5 ounces stewing veal
½ rack pork ribs
1 medium onion, diced
6 fresh basil leaves
1 teaspoon sea salt
If using canned tomatoes, pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.
If using fresh tomatoes, cut an X into the bottom of each tomato. Blanch the tomatoes in boiling water for 25 seconds, then transfer with a slotted spoon to a large bowl of ice water. When cool enough to handle, peel off the tomato skins and remove the stems. Then use your hands to break up the tomatoes in a bowl until chunky.
In a large saucepan, warm the olive oil over medium heat. Brown the meat and ribs in a single layer, turning for an even sear. Transfer the meat to a bowl. Add the onion to the oil remaining in the pan and sauté until brown. Return the meat to the saucepan.
Add the tomatoes and their juices, basil, and salt. Simmer on low heat for 4 hours, stirring occasionally. The meat will break up during the cooking time.