Sunday Supper

Braised Beef and Sausages in Tomato Sauce
Family Recipe
Serves 10

2 lbs boneless beef short ribs
2 lbs Italian sausage, uncooked
Good olive oil
1 medium onion, chopped
4 cloves garlic, smashed
1 cup red wine (one you would drink)
1 small can tomato paste
2 14.5-ounce cans crushed tomatoes
1 tsp dried oregano
Salt & fresh ground black pepper
1/2 tsp sugar
2 lbs pappardelle or fettucine
Fresh grated Parmesan cheese
Preheat oven to 325F.  Season short ribs on all sides with salt and pepper.  In a heavy, wide pot with a lid (I use a Le Creuset braiser as pictured), coat bottom of pan with oil and heat over a high flame.  Sear short ribs (in  batches to avoid overcrowding) until browned on all sides, then remove to a platter.  Adding oil if needed, sear sausages (again, in batches if needed) until browned. Remove sausages to platter and set aside.


Using same pan, turn heat down to medium-high and add about 2 tablespoons olive oil and the onion; saute until golden, about 5 minutes.  Add garlic and continue to cook until softened, another 3 minutes.  Add tomato paste and wine, stirring to combine.  Cook another 2 minutes.  Add crushed tomatoes, then fill one of the empty cans with warm water and add to the pot.  Stir to evenly distribute tomatoes with paste, then add a good pinch of salt, 10 grinds of black pepper, oregano and sugar.  If desired, add clean, fresh basil leaves.  Bring just to a boil, then turn off heat.  Return meats and any juices which have accumulated to the pan.


Cover and place pan in preheated oven for 3 hours.  Remove pan from the oven and return it to the stove.  Braising sauce will be thin at this point.  Tip cover slightly ajar and cook partially covered over low flame for another 30-60 minutes, making sure bottom does not burn.


Boil pasta in a large pot of salted water until just al dente, then drain completely.  Remove meats from sauce to a large platter, then toss cooked pasta in saucepot, adding grated cheese to taste.  Arrange pasta on platter with meats and serve immediately with extra Parmesan.


Braised supper is excellent served with simple roasted broccoli, green salad and fresh crusty bread.  Buon appetito!

Marinated Vegetable Salad
Serves 8-10


1 head Boston (butter) lettuce
1 head green leaf lettuce
2 large carrots, peeled
4-5 radishes
2 large stalks celery
3 green onions, white & light green part
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 cup champagne vinegar
1/4 cup extra virgin olive oil
Salt and fresh ground pepper
Mixed herbs (parsley, tarragon, dill, chives - fresh or dried), to taste; about 1/4 cup


Thinly slice carrots, celery, radishes and onions and combine them in the bottom of a large salad/serving bowl.  In a separate small bowl, whisk shallots and remaining dressing ingredients until blended.  Add to chopped vegetables and toss to coat.  Allow vegetables to marinate.  Meanwhile, wash, dry and tear lettuces to desired size.  Place atop vegetables until ready to serve.  At the table, toss lettuce and vegetables, drizzling in more oil or vinegar to taste.  Serve immediately.