This is another one of those things you’ll want to put on sourdough egg noodles. I guess you could also call it spaghetti or tomato and meat sauce.
Ingredients
2 Lbs Beef Chuck
4 Tbsp Olive Oil
1 Lb Italian Sausage
5 Cloves Garlic, chopped
4 Large Sprigs Fresh Basil, chopped
3 Tbsp Tomato Paste
2 (28-ounce) Cans San Marzano Tomatos
1 1/2 Tsp Salt
1 Tsp Sugar
1/4 Tsp Black Pepper
Instructions
- Cut beef into chunks. Sear in olive oil until brown, 8-10 mins. Transfer to a plate.
- Reduce the heat to medium. Add more olive oil and sear sausage links until brown, about 5 mins. Transfer to the plate with the beef.
- Remove the pot from heat and let cool slightly, about 2 minutes. Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.
- Add more olive oil, cook garlic until fragrant, about 1 min and add tomato paste and cook a little longer.
- Add tomatoes, basil, salt, sugar, and black pepper.
- Bring sauce to a rapid simmer. Return the chuck, sausages, and any accumulated juices to the pot. Reduce the heat to low and simmer, stirring occasionally, until the chuck is falling apart, about 4 hours.
- Transfer the sausages to a board and cut into slices. Return to sauce.
- Taste and add salt and black pepper as needed.
- Serve with sourdough egg noodles.