It was weekend of Hurricane Sandy, and in case we lost power (which we did) I wanted to make sure we had plenty to eat that could be cooked on the gas stovetop. This hearty ragu takes some time to meld, but well worth it. The quantities are perfect for multiple meals, large family dinners,or freezer cooking – so in the end you’ll have a very large amount of meat sauce for your efforts.
- 4 tablespoons grapeseed oil
- 2 yellow onions – diced
- 6 cloves garlic – minced
- 2 red peppers – diced
- 2 ½ pounds meatloaf mix (beef/pork/veal)
- 3 to 4 pounds boneless pork shoulder - cubed
- 2 – 28 oz. cans diced tomatoes
- 2 – 28 oz. cans tomato sauce
- 1 ½ pounds neck bones – wrapped and tied in cheesecloth
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon red pepper flake
- 1 tablespoon thyme
- 2 tablespoons parley
- 1 tablespoon oregano
In a large stock pot, sweat down the onion and garlic over medium-low heat for 8 to 10 minutes, stirring occasionally. While they cook, dice and add the red peppers.
Bring up your heat to medium, add the meatloaf mix and cubed pork shoulder and cook, stirring and breaking up the ground meat with the back of a spoon, until meat is no longer pink, for about 5 minutes.
Add the tomatoes, the neck bones in cheesecloth, and remaining ingredients, and bring up to a boil. Reduce heat to medium-low, partially cover the pot, and gently simmer, stirring occasionally. Sauce is done when it has reduced by one-third and the meat has fallen apart, having simmered for around 4 – 5 hours. Remove neck bones and bay leaves and serve over your favorite “noodle.”