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Canal House Cooking's Serious Rag

Canal House Cooking's Serious Rag


  • in the spirit of old-style northern italian country cooking, this ragù uses inexpensive cuts of pork, lamb, and beef. these tough cuts are full of flavor but need a long slow cooking to tenderize the meat. the time it takes is worth it as this sauce is seriously delicious. we believe in making a big batch and freezing it in dinner-size portions (allow about 1 cup per person to serve over pasta).
  • 2 pounds lamb necks or shoulder lamb chops
  • 2 pounds pork spareribs
  • 2 pounds beef short ribs
  • salt and pepper
  • olive oil
  • 1 large yellow onion, diced
  • 1 large carrot, peeled and finely diced
  • 2 ribs celery, finely diced
  • 2 cloves garlic, sliced
  • 5 anchovy fillets, chopped
  • a healthy grating of nutmeg
  • 1–2 cups white wine
  • one 28-ounce can crushed tomatoes
  • one 15-ounce can plain tomato sauce
  • handful of fresh parsley leaves, finely chopped

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