I found this recipe the other day and I completely forgot I had it. I am so glad that I did because this is a great meat sauce, my son loves it, it's even better the second day, and it makes a great baked pasta with mozzerella cheese for a left over's dish which my son will eat till it's gone!
serves 6 or so
1/3 cup olive oil
1 1/2 beef brisket or chuck, in one piece
1/2 pound boneless veal shoulder, in one piece
1/2 pound boneless pork shoulder, in one piece
sea salt
1 yellow onion chopped
1/2 cup dry red wine
2 28oz cans crushed tomatoes
pinch of crushed chili (optional)
meat stock or water if needed
fresh ground pepper
1lb pasta such as ziti because that's how they serve it in Italy
pecorino cheese or Parm works too!
In a large dutch oven or deep skillet, heat the olive oil over high heat. (Wash meat and pat dry with paper towels first to clean it.) Add all meats and sprinkle with salt. When the meats have given up their juices, about 15 minutes and the onion and stir well. Reduce heat to medium and cook, stirring occasionally, until the meats are browned and the onion id golden. About 15 minutes.
Add the wine and cook until it is absorbed into the meats, about 10 minutes. Add the tomatoes and chili flakes and stir well. Cover partially and simmer, stirring often, for 2 1/2 hrs. Check for time to time to see if more liquid is needed, adding stock or water if necessary to prevent scorching. At this point the sauce should be thick and coat a spoon.
Using a slotted spoon remove meat and chop, but more than likely the meat will be so tender it will fall apart in the sauce. In Italy they remove the meat and serve the red sauce with pasta and eat the meat separately. I however leave the meat in or chop up the large pieces and return them to the sauce and serve all at once.
Tip: I went to the store one day and they did not have veal so I substituted with lamb shoulder and it still turned out great.
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