- 3 tablespoons olive oil
- 3 large onions, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 12 cloves garlic, diced
- 4 pounds ground chuck, brisket or round or combination
- 4 pounds Italian pork sausage, removed from casing
- 2 (6-ounce) cans tomato paste
- ½ bottle dry red wine
- 2 cups beef stock
- 2 tablespoons crushed red chili pepper flakes
- 4 bay leaves
- 3 (28-ounce) cans crushed tomatoes (or substitute 10 ripe tomatoes, chopped)
- 2 cups cream
- 3 tablespoons fresh basil, chiffonade
- 1 tablespoon fresh oregano, minced
- ¼ teaspoon ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Homemade 3-Cheese Ravioli (See Recipe)
- 1 pound Frigo® Fresh Grated Parmesan Cheese
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onions, carrots, celery and garlic, and sweat them over medium heat until the vegetables are translucent and soft but not browned, about 10–15 minutes. Mix the ground chuck and pork sausage, and stir the mixture into the vegetables. Cook the meat over high heat, stirring to keep the meat from sticking together, until browned. Drain off the excess fat. Then, add the tomato paste, wine, beef stock, crushed red pepper and bay leaves and simmer over medium-low heat for 1–2 hours.
Add the crushed tomatoes, cream, herbs and nutmeg to the pot and let everything simmer for 30 minutes to 1 hour. Season with salt and pepper, to taste, and remove the pot from the heat.
Meanwhile, if your ravioli isn’t cooked already, bring a large pot of salted water to a boil and add the Homemade 3-Cheese Ravioli (See Recipe) to it. Reduce the heat to a gentle simmer, cook the pasta for about 10 minutes or until the raviolis float to the top and are tender and drain the pasta.
When you’re ready to eat, the cooked pasta should be plated and then a big spoon of hot BOLDgnese sauce should be ladled on top of the pasta. Serve the pasta with Frigo® Fresh Grated Parmesan Cheese and fresh basil. Enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.