David Krueger's WORLD FAMOUS Ragu Meat Sauce

By á-49086

Makes 3 1/2 quarts can be frozen for later use.

Ingredients

• 1/4 cup olive oil
• 1 1/2 pounds each of veal and beef bones David uses 4 femur beef marrow bones)
• 1/2 pound salt pork
• 5 garlic cloves, finely chopped
• 2 carrots, finely chopped
• 4 onions, finely chopped
• 2 celery stalks, finely chopped
• 1 28 oz. can Italian plum tomatoes, seeded and coarsely chopped
• 1 28 oz. tomato purée
• 2 6 oz. cans tomato paste
• 1 cup dry red wine
• 1 cup water
• 2 Tbs. dried basil
• 2 Bay leaves
• 1/2 tsp. hot ref pepper flakes
• Salt and freshly ground black pepper

Preparation

Step 1

1. Heat oil In a large heavy saucepan. Add the bones and salt pork and cook for 20 minutes, stirring occasionally. Remove the bones and salt pork and discard.

2. Add the garlic to the pan and brown lightly, then add the onions, carrots and celery and sauté until the vegetables are tender.

3. Add all the remaining ingredients and bring to a boil. Lower the heat and simmer for 2 hours, stirring occasionally.

4. Refrigerate the excess in an airtight container or freeze in small amounts to serve later.