I cannot believe I have never posted this recipe.

Mr. Big Food has decide that this is a good time to designate Saturdays, long and slow cooking days. Not that he has be be in the kitchen the entire day, but what he prepares just takes the better part of the day. The result is worth it!

“Rigatoni with Sausage and Short Ribs a la the Man himself”—singer, TV star, Cher’s husband, and California congressman

SUGO DI SPUNTATURE À LA SONNY BONO

¼ C olive oil
2 medium onions, chopped coarsely
3 garlic cloves, minced
1 ½ lbs beef chuck, cut into 1 inch chunks and patted dry
1 lb sweet (mild) Italian sausage, cut into 1 inch lengths and halved crosswise
6 beef short ribs
45 oz cans tomato sauce
3 C water
2 C dry red wine
1 6 oz can tomato paste
2 Tbsp dried basil, crumbled
1 Tbsp dried oregano, crumbled
Salt and black pepper
3 Tbsp chopped fresh basil
Freshly cooked rigatoni pasta
Shredded fresh or grated Parmesan cheese

Heat olive oil over medium heat in a large stock pot or Dutch oven, Add onions and garlic and cook until tender, about 10 minutes. Remove from pan using slotted spoon and set aside. Increase heat to medium high. Add chuck and brown well on all sides, about 5 minutes, pouring off excess pot liquor. Remove with slotted spoon and set aside. Add sausage to stock pot and brown well on all sides, about 10 minutes. Return onions, garlic, and chuck to pot. Add short ribs, tomato sauce, water, wine, tomato paste, basil, oregano, and salt and pepper to taste. Bring to a boil, stirring to mix ingredients. Reduce heat, cover partially, and simmer until chuck is very tender, about 2 hours, degreasing top of liquid and stirring occasionally. Just before serving, stir in fresh basil. Divide rigatoni among bowls and top with short rib and meat-sauce mixture. Serve, passing Parmesan cheese separately.