RAGU FOR LASAGNA




1 pound cubed beef, like for stew
1 pound Italian sausage  (out of casing)
2-3 cups whole canned tomatoes (Italian imports are best)
1-2 cups good red wine
1 large onion
1 large bell pepper
1/4 cup diced carrot
4-6 cloves garlic
Salt and pepper
Fresh oregano

Saut√© the meat until well-browned, remove and set aside. Add the vegetables (not the garlic) to the same pan, add a little olive oil and cook for 10 minutes, now add the garlic and cook 2 minutes more. Add the tomatoes and red wine, now simmer for 5 minutes. Add the meat, season with salt and pepper and simmer 2-3 hours. The meats should melt into the sauce. Add the fresh herbs and cook just 10 minutes more. Add more liquid if necessary. This ragu is best the second day.