The Big Ragu

1 pound of your favorite pasta
4 ounces beef (skirt or chuck), cubed or cut into strips
4 ounces boneless pork loin, cubed or cut into strips
4 ounces boneless veal shoulder, cubed or cut into strips
1 carrot, diced
1 celery stalk, diced
1 onion, diced
¼ cup extra-virgin olive oil
2 cups red wine
2 cups chicken broth
6 canned plum tomatoes, crushed
1 bay laurel leaf
1 tbsp. chopped rosemary
¼ cup sugar
½ cup Parmesan cheese

                                                                                                Serves 4

  1. In a large sauté pan heat some olive oil and brown all of the meat in batches. Remove meat and set aside.
  2. In same pan heat remaining olive oil and add rosemary, celery, carrots, onions and bay leaf. Cook until onions begin to soften.
  3. Return meat to pan and add red wine and chicken broth and bring to a boil.
  4. Add plum tomatoes and sugar and return to boil.
  5. Reduce heat to a simmer and cook for 1 hour stirring occasionally.
  6. Add cooked pasta to Ragu.
  7. Toss with Parmesan & serve.
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