This is classic Neapolitan cuisine. The traditional recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. Low and slow is what develops the flavor. 

Tip: I use a cast iron Dutch oven or a large sauté pan, but a crock pot could work also. If you choose to use a crock pot, you’ll need to sauté the vegetables and onions before adding them in. 

Ingredients:

4 Tbsp Olive Oil 

5 cups of sliced Onions

1/2 cup of diced Celery

1/2 cup of diced Carrots

2 lbs Beef chuck/shoulder, trimmed of excess fat, cut into 4-6 pieces. 

1 Bay Leaf

3/4 cup White Wine

Parmesan Cheese 

Preparation:

Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth. 

After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese. 

Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.