Frank shows you how to make a meal your sweetheart will always remember! "Sunday Sauce" - Ragu Napolitano with Italian Sausage and Pasta. Also see the recipe on our website here: isernio.com Time to prep: 30 minutes Time to cook: 3 hours Serves: 6-8 as a main course SHOPPING LIST: 8 Isernio's Italian Sausages (hot, mild or combined) 3 lbs. beef short ribs or pork ribs 4 Tbsp. olive oil 1/2 med. onion, peeled and chopped 3 cloves fresh garlic, finely chopped or pressed 1/2 tsp. red pepper flakes (optional) 1/2 cup dry red wine 2-28-oz. cans Italian style plum tomatoes, with juice, squeezed by hand or broken up in skillet with a wooden spoon. 10 basil leaves, torn 1 dried bay leaf 1 lb. Rigatoni pasta or pasta of choice Salt & freshly ground pepper 6-8 tbsp. freshly grated Pecorino Romano cheese Meat Options for sauce: Meat balls, Chicken, Braciole, bone-in Pork Ribs LET'S COOK Pre-heat oven to 225°. In a large 13 quart pot (cast iron, such as Le Creuset or similar), heat 2 Tbsp. olive oil on medium heat. Salt & pepper ribs on all sides and cook until brown on all sides, set aside. Then brown the sausages on both sides. No need to cook through, the sausages will finish cooking in the sauce. Do this in batches, so you don't crowd the pot. Remove the sausages from the pot and set aside. Add 2 Tbsp. olive oil to the pot, add the onion, garlic, red pepper flakes and 1/2 tsp. salt and cook until onion is soft, 8-10 minutes. Add the wine to deglaze the pot, scraping up the brown ...
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