"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sunday Ragu Recipe

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This recipe for Sunday Ragu, by , is from Robyn's Graduation Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Steve Remde

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4 hours (active time - 1¾ hours)
Personal Notes:
Personal Notes:
For those cold winter weekends at university! Nothing better than a big pot o meat and gravy! Makes great leftovers too!

 

 

 

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