Rib Stickin Tummy Huggin Chunky Ragu

2 lb. Piece of Chuck Beef
4 Mild Italian Sausages
1 Large Onion, chopped fine
A Splash of Olive Oil
2 Cloves of Garlic
1 cup Red Wine
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2 Large Cans of Tomato Sauce
½ cup chopped Fresh Basil or 2 Tbsp Dried

In a large pot, brown beef and onions in oil. Remove. Squeeze the sausage meat out of its casings and brown. Add garlic and stir for a minute or so. If you don’t have fresh basil, add the dried herb now. Add the beef, onions, and tomato sauce. Cook for 1 ½ to 2 hours on low heat with the lid on (time depends on meat size, longer for larger). I know this seems like a crazy-long time! You don’t have to stand over it though. Just be sure it’s set to simmer. Near the end, oils from the meat will rise to the top. Skim them off with a shallow spoon. Remove the chuck, flake it apart with a fork, and add it back to the sauce, along with the fresh basil.

Prepare your pasta of choice. A penne is good. You’ll need a hearty-style pasta for this chunky rich sauce. Toss pasta in some of the sauce. Reserve some for a gravy boat so that those who want extra at the table can.

Serve with grated parmesan cheese, crusty bread, and a Sangiovese wine