Who doesn't love a good meat sauce!
The fact that this ragu is made not with beef but with pork, has wonderful dollops of Italian sausage and simmered for hours in red wine and crushed tomatoes, should be reason enough to get your blood pumping at the prospect of this ragu for Sunday dinner.
There's a reason this is Sunday dinner and not Monday dinner, per se. And that is because the meat needs to simmer for a solid two hours, till the meat is falling off the bone and the sauce thickens into this incredibly rich amalgamation of meat juices, wine and tomatoes.
You will however be amazed that such as short ingredient list can pack such a punch when it comes to the result.
Using an ever economical cut of meat such as pork butt (no relation to piggy bottom), the meat is cooked till it is falling off the proverbial bone, shreds easily and then simmered some more in the rich sauce. The surprising magic comes from the hot Italian sausage that adds incredible depth and flavor to the sauce and therefore mustn't be omitted.
Heaped over pasta and finished with freshly grated aged Parmigiana Reggiano cheese, Sunday dinner just got a little brighter!