I am delighted to be in the kitchen with Tuttorosso Tomatoes! People often call me the hero of the tomato and it is a title that I delight in hearing. Here is a recipe that we worked long and hard to perfect. As far as I’m concerned, everyone should know how to make a ragu and this is a good one! It’s all about having different kinds of meat.
In this recipe we have used a mix of Italian sausage, ground beef and chuck. The combination of tomatoes, the seared, slow cooked chuck, sauted mirepoix, beef and Italian sausage create it’s own magic elixir, which is absolutely delightful.
By the way, I am gal that loves slow cooking and I don’t like to rush the process. So I slow cook in a dutch oven on a stove for several hours and the outcome is nothing short of soul food.
What I love about Tuttorosso Tomatoes is that their process is totally natural. The tomatoes are simply steamed and preserved and that’s it! Nothing artificial is added! Tuttorosso uses only sustainably produced tomatoes and non GMO ingredients. Their mission is to have the best tasting, Italian inspired tomatoes, with no artificial colors, flavors or preservatives. Tuttorosso takes the same pride and care in their family business that I do in mine.
This sauce is definitely something to enjoy on a weekend when you have a little more time to cook but be sure to make double so you have it ready for a fantastic weeknight dinner! (And it freezes well, which I don’t say about many things!) I can’t wait for you to try this and tag me @nocrumbsleft so I can join in the fun!!Print
- 1 Tbsp + 1 tsp Extra Virgin Olive Oil
- 2 slices of smoked bacon
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 2 garlic cloves, chopped
- 1/2 pound spicy Italian pork sausage, uncooked
- 1/2 pound 85/15 ground beef, uncooked
- 1 1/4 pound of chuck, cut into 3 pieces
- 1/2 cup of dry red wine
- 2 cups of chicken stock, warmed
- 1 bay leaf
- 3 tsp salt, divided
- 1/2 tsp black pepper
- 3 Tbsp tomato paste
- 1 and 1/2 28 oz cans Tuttorosso Peeled Plum tomatoes blended
- 2 Tbsp balsamic vinegar
Cut the chuck into 3 pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 Tbsp of olive oil in a Dutch oven. Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.
In the same Dutch oven, heat 1 tsp of olive oil. Add the bacon, onion, carrots and celery, cook for 5 minutes, stirring occasionally so it doesn’t burn. After 5 minutes, add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.
Add the sausage and ground beef and saute for about 5 minutes, until meat is brown. Remove the bacon and keep to use for something else.
Add the wine and cook for 1 minute, stirring often to deglaze the pan, scraping up all the brown bits.
In the bowl or pan that you are keeping the chicken stock warm, dissolve the tomato paste, stirring until blended together well. Then pour this mixture into the Dutch oven.
Next, add the blended tomatoes, 2 tsp salt, balsamic vinegar, bay leaf and the chuck. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for 3 hours.
When the chuck is soft, remove and shred with two forks, removing any fatty pieces. Place back into the sauce. Remove bay leaf. Add additional salt and pepper to taste.
If you don’t have Sherry Vinegar, increase the Balsamic Vinegar to 3 Tbsp.
Whole30 variation: Eliminate the red wine and use 2 Tbsp Sherry vinegar and an additional 2 tbsp balsamic vinegar to deglaze the pan as described above.