Ingredients:
- 450g beef chuck, cut into large 2-inch chunks
- 450g pork shoulder or bone-in country-style ribs
- 225g Italian spicy sausage, casings removed
- 2 tbsp extra virgin olive oil
- 2 large yellow onions, finely minced
- 2 medium carrots, grated
- 2 stalks celery, finely minced
- 6 cloves garlic, smashed and minced (divided)
- 56 oz whole peeled San Marzano tomatoes (two 28 oz cans), crushed by hand
- 6 oz double-concentrated tomato paste
- 250ml dry red wine (Chianti or Cabernet Sauvignon)
- 500ml beef bone broth
- 1 large bunch fresh basil, leaves torn
- 1 tsp dried oregano
- 2 dried bay leaves
- 0.5 tsp red pepper flakes
- Sea salt and cracked black pepper to taste
Instructions:
- Heat 2 tbsp extra virgin olive oil in a 7-8 quart Dutch oven over medium high heat. Pat the 450g beef chuck and 450g pork shoulder completely dry with paper towels.
- Sear the meat chunks in batches until a dark brown crust (fond) forms on all sides. Remove the meat and set it aside, but keep that rendered fat in the pot.
- Lower the heat to medium and add the 2 minced onions, 2 grated carrots, and 2 minced celery stalks. Sauté slowly for 10-15 minutes until they are caramelized and soft.
- Add half of the minced garlic and the 6 oz tomato paste. Stir constantly for 2-3 minutes until the paste darkens to a brick red color.
- Pour in the 250ml red wine to deglaze, scraping every single brown bit off the bottom with your wooden spoon.
- Add the hand crushed San Marzano tomatoes, 500ml beef bone broth, 1 tsp oregano, and 2 bay leaves. Return the seared meats to the pot.
- Bring the mixture to a gentle boil, then reduce heat to the lowest possible setting. Simmer partially covered for 4 hours, stirring occasionally until the meat
- In the final 30 minutes of cooking, stir in the remaining fresh garlic, torn basil leaves, and red pepper flakes.
- Remove the large meat chunks (these can be shredded back into the sauce or served on the side). Season with salt and pepper to taste.