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Nana Susanna’s Rich Ragout

• 1/2 cup extra virgin olive oil
• 3 cups red onion, diced fine
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground lamb
• 1 pound ground veal
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 1 Tbl red pepper flakes
• 1 bottle 1995 St. Clement Napa Valley Cabernet Sauvignon
• 2 Tbl garlic, minced
• 1 large can Pomi chopped tomatoes, plus
• 8 fresh Roma tomatoes, chopped
• Salt, to taste
• Black pepper, to taste
• 2 cups water (optional)

Cook 2-3 hours.

In a heavy bottomed pan, saute red onion in extra virgin olive oil. Add the ground meats. Stir to break up and distribute. Add seasonings. Add red wine and garlic. Allow wine to cook in for 5-8 minutes.

Add tomatoes and allow sauce to simmer slowly. Adjust seasonings (i.e. salt and pepper). If the sauce is reducing and meat does not seem very tender, use the optional water or more wine to increase the cooking time. All the water should evaporate or cook out prior to serving.

Serve with fresh pasta such as farfalla or fusilli.

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