Neapolitan Meat Sauce
- 1 1/2 pound beef short ribs, rump roast, or other braising cut of beef
- 1 pound pork shoulder
- Salt and pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 1/2 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3/4 cup dry red wine
- 2 (28.0-ounce) cans crushed tomatoes
- 1/8 teaspoon crushed red pepper flakes, (optional)
- 1 cup fresh basil leaves, roughly torn
Trim the beef and pork as necessary, leaving some of the fat on the meat. Cut into 2-inch chunks and season with salt and pepper.
Heat oil in a large pot; when the oil begins to smoke, add the beef and pork, in batches if necessary, and brown on all sides. Transfer to a large plate and set aside.
Add onions, celery and carrots and cook for about 5 minutes. Add garlic and cook, without browning, for about 15 seconds.
Add wine and deglaze the pot. Simmer until wine has reduced by about half.
Add tomatoes, pepper flakes, salt and pepper, reduce heat to medium low and carefully return beef and pork to the pot.
Cover and simmer for about 2 1/2 hours, or until a thick sauce has developed and the pork and beef are both fork tender. (About halfway through the cooking process, adjust the lid so that it is just slightly ajar.)
Stir basil and salt and pepper into sauce and serve.
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- 1 1/2 pound beef short ribs, rump roast, or other braising cut of beef
- 1 pound pork shoulder
- Salt and pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 1/2 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3/4 cup dry red wine
- 2 (28.0-ounce) cans crushed tomatoes
- 1/8 teaspoon crushed red pepper flakes, (optional)
- 1 cup fresh basil leaves, roughly torn