Red Sauce (Ragu All'Italiana)
Laurent Micheli
12 mins
Simmer all day
This all-purpose red sauce, a family recipe, is good for pastas, lasagnas, and subs. It features salt pork, chuck roast, tomatoes, and various seasonings, simmered for several hours.
7 servings
1/3 lb salt pork
2 lb chuck roast
3 Cloves of garlic
Crushed hot red pepper
Sweet onion
Large carrot
2 Bay leaves
2 tbsp. Olive oil (she used mazola oil)
12 oz. Can tomato paste
29 oz. Diced tomatoes
29 oz. Tomato puree
Mince the garlic, peel the carrot, peel and cut the onion in half.
Pour the oil in a large pot at medium low heat.
Chop the salt pork and chuck roast simmer in oil with garlic.
Simmer until the meat has browned.
Add the tomato, full carrot, and onion.
Add bay leaf and red pepper then give it a good stir.
Lower heat let simmer for a few hours.
Occasionally stir, and add water if sauce gets too thick.
Add salt and pepper to taste.