RecipesMagazine

Sunday Ragù

Sunday Ragù
You can never have too many main course recipes, so give Sunday Ragù This recipe is typical of Mediterranean cuisine. If you have sausage links, sausage links, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
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Tomatoes In JuiceTomatoes In Juice
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BlenderBlender
2
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.
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OnionOnion
Cooking OilCooking Oil
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PotPot
3
Add garlic and sauté 1 minute.
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GarlicGarlic
4
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
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Bay LeavesBay Leaves
TomatoTomato
SaltSalt
1
Stir together garlic, parsley, cheese, and pancetta.
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PancettaPancetta
ParsleyParsley
CheeseCheese
GarlicGarlic
2
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.
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ParsleyParsley
BeefBeef
MeatMeat
RollRoll
WrapWrap
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Meat TenderizerMeat Tenderizer
Plastic WrapPlastic Wrap
Rolling PinRolling Pin
1
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
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MeatballsMeatballs
1
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.
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PepperPepper
SaltSalt
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2
Transfer to a large shallow pan.
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3
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch.
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SausageSausage
Cooking OilCooking Oil
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4
Transfer to pan with braciole.
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Frying PanFrying Pan
5
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Pork ShoulderPork Shoulder
PepperPepper
SaltSalt
6
Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes.
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Pork ShoulderPork Shoulder
Cooking OilCooking Oil
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7
Transfer to pan.
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Frying PanFrying Pan
8
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Pork RibsPork Ribs
PepperPepper
SaltSalt
9
Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch.
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RibsRibs
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10
Transfer to pan.
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11
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.
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12
Transfer to paper towels using a slotted spoon. (Discard oil.)
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
1
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.
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MeatballsMeatballs
SauceSauce
2
Transfer meats with tongs to a large platter.
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TongsTongs
3
Serve with fettuccine and remaining sauce.
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FettuccineFettuccine
SauceSauce
1
Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
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Tomato SauceTomato Sauce
DifficultyExpert
Ready In4 hrs
Servings12
Health Score47
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten FreePrimal
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