Ingredients: |
Ingredients: For tomato sauce: 5 (28-ounce) cans whole tomatoes in juice (preferably Italian) ½ cup olive oil 1 large onion, finely chopped 5 garlic cloves, minced 1 Turkish bay leaf or ½ California
Polpette (Torpedo Shaped Meatballs) 2 cups coarse fresh bread crumbs (from an Italian or a French loaf) ⅓ cup whole milk ¾ pound ground beef chuck ¾ pound ground veal ¾ pound ground pork (not lean) 3 garlic cloves, minced 1¾ cups grated Pecorino Romano (3 1/2 ounces) 2 large eggs, lightly beaten ½ cup finely chopped flat-leaf parsley Salt and Pepper to taste 1½ cups vegetable oil for frying
For beef braciole: 4 garlic cloves, minced ½ cup finely chopped flat-leaf parsley 1 cup grated Pecorino Romano (2 ounces) 3 ounces thinly sliced pancetta, finely chopped 1½ pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats: Reserved meat mixture and frying oil from polpette ½ cup olive oil for frying, divided 1 pound sweet Italian sausage links 1 pound hot Italian sausage links 1½ pound boneless pork shoulder, cut into 2-inch pieces 2 pounds country-style pork ribs
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Directions: |
Directions:First make the Polpette (meatballs)
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
Add meats, garlic, cheese, eggs, parsley, 1¼ teaspoon salt, and ½ teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1½ cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .
Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
Make tomato sauce: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth. Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, bay leaf, and ½ teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers: Stir together garlic, parsley, cheese, and pancetta. Pound top round to ⅛ inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs: Form reserved meatball mixture into balls (about 16), using a ¼-cup measure.
Cook meats: Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with ½ teaspoon salt and ¼ teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with ¼ teaspoon salt and ¼ teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with ½ teaspoon salt and ¼ teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù: Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2¼ hours.
Transfer meats with tongs to a large platter. Serve with fettuccine (or pasta of your choice) and remaining sauce. |