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1
Brown meats to a dark, but not burnt, color over a medium high heat in a large saute pan, leave meats in large pieces.
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2
Reserve fat in a separate bowl.
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3
Deglaze pan with 1/2 bottle of wine, pour sauce into a large stock pot set to simmer over a low heat.
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4
Add meat chunks and allow to simmer VERY slowly.
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5
Over a medium heat in your large saute pan using olive oil: Saute onion until soft, add garlic and herbs and continue to cook until lightly caramelized.
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6
This mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out-- add as much as possible without having extra grease collect in the pan.
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7
(Depending on the size of your pan you may need to do this in several smaller batches.
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8
).
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9
Add onions/herbs to simmering stock pot and bring back to slow simmer.
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10
Deglaze saute pan with 1/2 bottle of wine and pour sauce into simmering stock pot.
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11
Continue to simmer and stir until onion starts to fall apart.
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12
(Don't clean your saute pan yet, you're going to need it to make the lasagna!)
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13
Crush tomatoes by hand and them and the puree to the stock pot.
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14
Simmer for several hours (stirring often to keep sauce from sticking) Sauce will start to smooth out and darken in color.
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15
For the most part the onion will be gone.
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16
At this point taste the sauce and add salt, pepper, red pepper and sugar to taste.
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17
(Depending on much sugar you're able to render out of your onion you may not need to add any).
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18
You can also add more tomatoes, wine and herbs and spices at this point.
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19
Continue to simmer this sauce for several more hours then turn off the heat and allow to cool.
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20
Refrigerate at least one night.
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21
On the day you plan on serving the sauce start the sauce cooking over very low several hours before serving.
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22
Bring it to a slow simmer.
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23
After sauce starts to simmer water or wine can be added to bring sauce to proper consistency.
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24
About 30 minutes before serving remove the meat chunks and place in a separate serving bowl.
