Dairy-Free, Gluten-Free A slowly-simmered, rich and hearty tomato-based meat sauce. Enjoy with rigatoni or ziti pasta, possibly for a large weekend dinner with some bold red wine, a simple green salad and rustic Italian bread. This traditional Neapolitan sauce reflects the familiar Italian-American versions, since many of the turn-of-the-century immigrants were from this part of Italy. Other varieties of meat can easily be substituted, such as meatballs, Italian sausage or chicken thighs. The meat is often removed from the sauce and served in a bowl separate from the pasta as a second dish. Serves 10 · 1 1/2 pounds beef short ribs, rump roast, or other braising cut of meat · 1 pound pork shoulder · pinch salt and pepper · 3 tablespoons extra-virgin olive oil · 6 cloves garlic, minced (about 3 tablespoons) · 1/2 large yellow onion, finely chopped (about 1 cup) · 3 stalks celery, finely chopped (about 3/4 cups) · 1 medium carrot, finely chopped (about 3/4 cups) · 3/4 cup dry red wine · 2 28-ounce cans crushed tomatoes · 1/8 teaspoon crushed red pepper (optional) · 1/2 teaspoon salt (coarse sea salt is preferable) · 1/4 teaspoon ground black pepper · 1 cup fresh basil leaves, roughly torn Note: This recipe makes enough to dress about 2 pounds of dry pasta, which feeds about 10 people. If you have leftover sauce, it freezes very well
Trim the beef and pork as necessary, leaving some of the fat on the meat. Cut them into large chunks, about 2 inches square. Sprinkle them lightly with salt and pepper. Heat the olive oil in a large pot; when the oil begins to smoke, add the chunks of meat, working in batches if necessary. Brown the meat on all sides, then remove and set aside. Add the garlic to the pan and sauté for about 15 seconds (be very careful not to burn the garlic as it will turn bitter), then add the onion, celery and carrot, sautéing for about 5 minutes. Add the red wine and deglaze the pan. Simmer until the wine has been reduced by about half. Add the 2 cans crushed tomatoes, crushed red pepper, salt and pepper to the pot. Reduce the heat to medium low. Carefully return the meat to the sauce and cover the pan. Let the sauce simmer for about 21/2 hours or until a thick sauce has developed and the pork and beef are fork tender. (Tomato paste can be added to the sauce, as needed, to thicken it.) About halfway through the cooking process, adjust the lid so that it is just slightly ajar. When the sauce is finished cooking, stir the basil into the sauce. Adjust seasonings with additional salt and pepper to taste, if necessary. Nutrition Info Per serving (323g-wt.): 410 calories (190 from fat), 21g total fat, 7g saturated fat, 37g protein, 15g total carbohydrate (4g dietary fiber, 1g sugar), 100mg cholesterol, 460mg sodium Recipes from www.wholefoodsmarket.com/recipes