Ragu Napoletano

Description
When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.



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 	ounces) cans peeled plum tomatoes, with juice,passed through a food mill
 * lb italian sweet sausages (I used hot)
 * 1 	pinch hot red pepper flakes

Directions

 * 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 sauté, 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 ½-3 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.