Quick Sunday Ragu

A hearty meat sauce recipe from Donatella Arpaia.

Recipe courtesy of Donatella Arpaia

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Ingredients

6 tablespoons extra-virgin olive oil		1 cup red wine
5 pieces pork ribs		one 32oz and one 24oz can of crushed tomatoes (preferably San Marzano)
Salt and freshly ground black pepper		2-3 garlic cloves garlic cloves
5 (5-inch) pieces sweet Italian sausage		fresh basil
5 meatballs, optional (see Mom's Meatball Recipe )

Prep: 10 min Total: 60 min

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1
In a heavy-bottomed 8-quart Dutch oven, heat the olive oil over medium heat until just smoking.
2
Generously season each piece of meat with salt and pepper. Brown all sides of each rib; remove and set aside. Repeat browning process with the sausages.
3
When all the meat has been browned and removed from the pot, add in the crushed garlic and saute until lightly golden; deglaze with red wine. Add the tomatoes, salt, pepper and 4 torn basil leaves and bring to a boil.
4
Return ribs and sausage to the pot. Bring mixture to a boil, then lower heat to a high simmer. Cover with the lid and simmer for 45 minutes. A few minutes before serving, add more freshly torn basil. Remove meats to a serving platter and keep warm. Serve sauce with orrecchiete pasta as a separate course.

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