Ragu Napoletano (Neapolitan Meat Sauce) - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/2 lb boneless veal shoulder, cut into chunks
1/2 lb boneless beef chuck, cut into chunks
kosher salt
fresh ground black pepper
1 onion, finely chopped
3/4 cup dry red wine
2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
1/2 lb italian sweet sausage (I used hot)
1 pinch hot red pepper flakes

Preparation

In a large pasta pot or Dutch oven, heat the oil until smoking.
Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
Add the onion to the pan and saute, scraping the pan with a wooden spoon to loosen any brown bits.
Cook until the onions are golden brown and very soft, about 10 minutes.
Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
Reduce the heat to a simmer and cook 2 1/2-3 hours, stirring occasionally and skimming off the fat as necessary.
Remove from the heat and remove meat and sausages from sauce.
Cover well and save for another meal.
Adjust seasoning with salt and pepper and allow to cool.