Sunday Ragù
Sunday Ragù might be just the main course you are searching for. This gluten free and primal recipe serves 12. One portion of this dish contains roughly 59g of protein, 42g of fat, and A mixture of olive oil, pancetta, sausage links, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 4 hours.
Instructions
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 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 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.
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 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 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch.
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.)
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 2 1/4 hours.
Transfer meats with tongs to a large platter.
Serve with fettuccine and remaining sauce.
Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).