Quick Sunday Ragu

A hearty meat sauce recipe from Donatella Arpaia.

Recipe courtesy of Donatella Arpaia

Quick Sunday Ragu

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    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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