A recipe handed down from my Grandma. You will find similar recipes often referred to as Sunday Sauce or Sunday Gravy. This is my all time favourite meal ever!
Author: Gillian Thompson
1kgof chuck steaknicely marbled and cut into 2" cubes
500gFresh Italian sausageotherwise use 500g minced pork (or both!)
150gof Chorizofirm is best, 1 stick
850gtinned plum tomatoes2 tins
A couple of glugs of red wineoptional
large bunch of parsley
salt & freshly ground black pepper to season
Parmesan to serve
Heat two tablespoons of olive oil in a large heavy based pan.
Brown your selection of meats, starting with the pork mince then set aside.
Remove any extra fats from the pan and add more olive oil if required and start to brown the chuck steak in batches. Don't overcrowd the pan otherwise they won't brown. brown in batches until a nice nutty brown colour, then set aside on a plate lined with kitchen paper.
Brown the sliced chorizo and set aside.
Add the onion & celery to the same pan and cook on medium heat for a couple of minutes until translucent.
Add the garlic and cook for a further minute then add the tomato puree. The idea is the vegetables soak up all the lovely flavoured chuck steak & chorizo flavoured oil.
Add the red wine, if using, and deglaze your pan by scraping down the sides with a wooden spoon, incorporating all those tasty brown bits created during the meat browning stage.
Let this concentrated sauce reduce for a couple of minutes before adding the tinned tomatoes and passata.
Return the browned meat back to the pan and stir well.
Add plenty of chopped parsley and season with salt & freshly ground black pepper.
Bring to the boil then reduce the heat and let simmer for at least 2 hours.
Serve over pasta of your choice with plenty of freshly grated Parmesan.