Canal House Cooking's Serious Ragù

Directions

1. 1
   Return the browned meat to the pot.
2. 2
   Add the crushed tomatoes and tomato sauce along with 2 cups of water. Bring to a simmer, then reduce heat to low and slowly simmer the rag for about 3 hours. Give it a stir from time to time and add more water if it looks like it is getting too thick.
3. 3
   Remove all the large pieces of meat from the pot to a large cutting board. Discard all the bones and gristle and any of the meat that you dont like the look of. Finely chop the remaining meat and return it to the pot.
4. 4
   Put the pot on the stove over low heat and barely simmer the rag for another 2 hours. Continue to add water if the sauce gets too thick. Just before serving, add parsley.
5. 5
   Serve over pasta with grated parmigiano-reggiano, if you like.Related: Book Review: Canal House Cooking, volumes I and II(Image: Canal House Cooking)Show Nutritionlow-carblow-sodiumsugar-consciouspaleodairy-freegluten-freewheat-freeegg-freepeanut-freetree-nut-freesoy-freefish-freeshellfish-free
6. 6
   Per serving, based on24servings.(% daily value)Calories366Fat30.7 g(47.2%)Saturated12.3 g(61.6%)Trans0.1 gCarbs1.2 g(0.4%)Fiber0.2 g(0.7%)Sugars0.5 gProtein17.7 g(35.3%)Cholesterol86.2 mg(28.7%)Sodium75.2 mg(3.1%)