Italian Ragu Sauce
A family recipe handed down from generation to generation. From my grandmother to my mother to my sister and her family , to me and then to my children, and now to you!!
Ingredients
Meat
- 1/4 - 1/2 LB Pork with or without bone
- 1/4 -1/2 LB Beef with or without bone
- 1/4 - 1/2 LB Lamb with or without bone
- 1 medium Whole Onion
- Olive Oil
Sauce
- 3 Quart Whole Tomatoes
- Basil
- Salt and Pepper
Instructions
Meat Preparation
-
In a large stock pot (6 to 8 quarts) add olive oil, whole onion, pork, beef, lamb. Saute on medium heat and brown evenly , about 15 to 20 minutes. Make sure you stir often so that the meat and the onion doesn't burn.
Sauce preparation
-
Blend the tomatoes to your liking, then add to the meat mixture, season to your liking, adding the Basil, Salt and Pepper. Cook on medium heat for 1 to 1/2 hours, this will allow the meat to tenderize and have a fall off the bone texture.
Recipe Notes
My mother suggests that when using Lamb, using the neck of Lamb is best. If you are lucky enough to have a local butcher, ask them to nick the bone to release the bone marrow to flavor the sauce.
When using beef there are a few choices, one variation is using Bracoila (Bracciole) 
My sister has graciously allowed me to use her pictures from a blog she did on her website, I have attached her link so that you can have the full recipe
https://cookinginlucca.blogspot.com/2011/02/spaghetti-with-tomato-sauce-and.html?m=1