Gennaro's Ragù

Ingredients for 8 servings:

• 500 g spare ribs, not marinated
• 500 g beef (beef topside or topside lid)
• 200 g pork sausage, Italian
• 1 m.-sized carrot(s)
• n. B. Garlic, amount according to taste
• 1 m.-sized onion(s)
• 250 ml red wine from southern Italy
• 2 tbsp tomato paste
• 1.2 kg tomatoes, ripe, or chopped from the can
• ½ tbsp oregano
• 3 bay leaves
• 5 tbsp olive oil, more if needed
• possibly water
• e.g. Parmesan
• Salt and pepper, black, ground
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Peel and dice the onion and carrot. Chop the tomatoes. Heat the oil in a large, heavy-bottomed pot. Brown the ribs, turning them over. Cut the beef into goulash-sized cubes and add them. Peel the sausages from their casings, add the sausage mixture, and sear everything until crisp. Add the carrots, onions, and garlic. Deglaze with the wine. Whisk the tomato paste with some of the tomatoes and add to the meat, then add the remaining tomatoes. Bring everything to a boil and then reduce the heat to a simmer. Add the bay leaves and oregano and stir everything thoroughly. Cover and simmer for 3 hours, stirring frequently. Add a little more wine or water if necessary. After 3 hours, the rib bones should have separated from the meat and, like the beef, should have fallen apart. Remove the bones and stir the ragù vigorously several times. Season with salt and pepper. Simmer for a little longer. Cook tagliatelle or other pasta according to package instructions and serve with the ragù, Parmesan cheese, and basil. The ragù also tastes great reheated and freezes well.